Reames Classic Chicken Noodle Soup

Makes 20 servings (a REALLY big pot) 1 lb cooked boneless skinless chicken 12 cups chicken broth 1 pkg (24 oz) Reames Egg Noodles 2 tsp parsley, dried 2 bay leaves 1/2 tsp thyme 1 tsp black pepper 2 cups chopped onion 2 cups chopped celery 2 cups shredded carrots 2 cups heavy cream or half and half 8 Tbsp butter 1/2 cup flour 1/2 cup sherry 1. Bring chicken broth to a boil with bay leaves. Add noodles and simmer for 20 minutes. Stir often 2. Add the parsley, thyme, black pepper, onions, celery, and carrots. Simmer for 10 min. or until done 3. Melt butter in a skillet, add flour and cook 1-2 min. 4. Add cream to noodle mixture, bring to simmer. Add the flour mixture, cook and stir until thickened, about 2 min. 5. Add the chicken and sherry (if using) Heat through.