- 1/4 cup chopped Carrots
- 1/4 cup chopped Celery
- 1/4 cup chopped Onions
- 1/4 cup chopped Green Pepper
- 6 tbs Butter
- 4 tbs Flour
- 64 oz Chicken Stock
- 4-6 oz Linguine, Fettuccine or Egg Noodles
- 1/4 tsp Turmeric
- 1/4 tsp Ginger
- 1/4 tsp Garlic Powder
- 1/4 tsp White Pepper
- 1/2 tsp Onion Powder
- 1 tsp Salt
- 1 lb diced Chicken
Cook and drain noodles (to al dente).
In large (> 1 qt) pot saute vegetables in butter at medium heat. Do not brown.
Add spices and flour to form a roux. Do not brown.
Slowly add 48 oz. of chicken stock while stirring.
Add chicken, stir occasionally for five minutes.
Turn heat to simmer, add noodles, stir occasionally for five to ten minutes or until noodles are soft.
Add additional stock when needed, especially when reheating left-overs.