Ingredients:
13 cups chicken broth, divided
4 tablespoons butter
1 cup whipping cream
1 (12 ounce) package egg noodles
2 stalks celery, thinly sliced
3/4 cup baby carrots, sliced
2 cups diced cooked chicken
1 teaspoon poultry seasoning
1 teaspoon parsley
salt, to taste
pepper, to taste
4 tablespoons butter
1 cup whipping cream
1 (12 ounce) package egg noodles
2 stalks celery, thinly sliced
3/4 cup baby carrots, sliced
2 cups diced cooked chicken
1 teaspoon poultry seasoning
1 teaspoon parsley
salt, to taste
pepper, to taste
Directions:
1 Combine 1 cup broth and butter in small saucepan.
2 Bring to boil over high heat.
3 Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
4 Stir in cream.
5 Set aside.
6 Bring remaining 12 cups broth to a boil in Dutch oven.
7 Add egg noodles and celery; cook until noodles are tender.
8 Stir in reserved cream mixture; add chicken.
9 Season to taste with salt and pepper, add parsley.
10 Heat just to serving temperature.
11 Do not boil.