1 lb diced roasted chicken without skin, 1 gallon of water, 1/2 cup of flour, 1 tablespoon of salt, 3 cups of normandy style vegetables, 2 cups of dry egg noodles, 1 cup diced mushrooms.
In a stock pot combine cold water, salt, and flour. Stir until the flour and salt are full dissolved. Place on meduim heat and add chicken. Heat to a simmer. Add vegetables and mushrooms and simmer for 20 minutes. This soup is creamy and satisfying. Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user CLUTTERBUG51.