Creamy Chicken Noodle Soup

This makes a lot so depending on the size of family you might want to half the recipe.

8c. water
2 chicken breasts
2T Shirley J chicken bouillon
2c. chopped carrots
2c. chopped celery
1/2c. Universal Sauce (depending on how creamy you want it but I always start with 1/2c.)
1/4c. White cheddar  & soup base (optional)
1/2 c. chopped onion
2t. salt
1/2 pepper
3 cups of dry egg noodles

Directions:
Bring 6c. of water to boil in large pot.  Add chicken,  bouillon and stir until dissolved.  Cover and cook for 20-30 minutes until chicken is no longer pink in the center.  Remove chicken and cut into small pieces. Return to broth and add carrots, celery and onion.  Cover and cook until tender.  Add noodles and cook for 10 min. or until tender.  Whisk together 2c. water, 1/2 c. universal sauce, 1/4c. white Cheddar sauce, salt and pepper.  Slowly stir into broth mixture.  Bring to a boil...if you want it creamier then add more universal sauce or cheddar sauce.  (you can always add more..just bring it to a boil and stir it...it will not be lumpy)

Country Style Egg Noodles *this remind me of my moms homemade noodle soup*
Remember if you half the soup recipe you need to half the noodles.
3 eggs
4 T water
1tsp salt
3c. flour

Directions:
Combine in mixer eggs, water and salt.  Add flour a cup at a time, mixing until smooth after each addition.  Add enough flour until dough is smooth and not sticky.  Divide into two parts. roll out each half until paper think.  Cut into 1/4inch wide and 4inch length strips with pizza cutter.  I let mine sit on a cooling rack until I'm ready to use them and then I throw them in my soup. 

LOVE THIS RECIPE!