Chicken Harvest Soup - butter

Method

• Melt butter in small saucepan.
• Add flour and cook on low to create roux.
• Add more flour to get the pasty consistency.
• Cook just enough to remove the raw flour taste.
• Heat milk and bouillon cubes in double boiler until a "skin" of tiny surface bubbles forms on top.
• Stir occasionally.
• Whip in the roux a little at a time until desired thickness.
• If you run out of roux before achieving desired thickness, make more and add accordingly.
• This is the time to get the soup texture right.
• If you wait to thicken, the soup will be lumpy and the noodles broken.
• Remove from heat after thickening.
• Move to another burner and add vegetables, spices and chicken.
• Stir well.
• Add raw noodles last.
• Cook on low for 10 minutes, then turn off stove.
• Let soup sit for 30 minutes as chicken and noodles finish cooking.
• Stir gently with a wide spatula to avoid breaking the noodles.
• If the starch in the noodles renders the soup too thick, thin with milk or half-and-half.
• Reheat and serve with hot yeast rolls.
• Recipe can be halved.