Easy Chicken Soup

Ingredients:

• 1 to 2 cups of leftover or fresh roasted, grilled, or baked chicken
• 1 cup sliced carrots, canned or fresh
• ½ medium yellow onion
• 2 tablespoons Parsley, dried or fresh
• 1 quart (4 cups) of liquid chicken stock, or 4 chicken bouillon cubes in approximately 4 cups of water
• 3 tablespoons of butter or margarine
• ¼ cup all-purpose flour
• 1 ½ cup of dried egg noodles
• Black pepper and salt to taste

First, slice the carrots and dice the onion into quarter-inch pieces. In a medium pot, sauté the carrots and onions on medium heat. (If you are using canned carrots, add them after you add the stock to the pot.) When the onions start to turn translucent both the onions and carrots soften up a little, add the flour to the mixture and stir to make a roux. Then add your chicken stock to the pot while stirring. If you only had chicken bouillon cubes, add 4 cups of water to the pot and 4 bouillon cubes and stir. Be ready to add the chicken stock to the pot once you make the roux, as you don’t want to leave it on the heat too long or it will become clumpy and possibly burn. After adding the chicken stock turn the heat to medium high to bring the soup to a low simmer, but not to a full boil. While the soup is heating to a simmer, cut or tear up your chicken into bit-sized pieces and add them to the soup. Next, add the egg noodles. Finally, add the black pepper, parsley, and salt to taste. Let the soup simmer until the egg noodles have softened. Enjoy!