Creamy Chicken Noodle Soup - cooking recipe

Ingredients

4 skinless, boneless chicken breasts
1/2 jar Kraft chicken base
1 lb. carrots, sliced
1 stalk celery, cut up
3 sticks oleo
1 pt. heavy whipping cream
16 Tbsp. flour
3 pkg. Reames frozen noodles

Preparation

Boil chicken breasts; cool and cut into pieces.
Saute carrots and celery in 1 stick oleo.
Mix chicken base with 1 to 1 1/2 gallons water; add carrots, celery and chicken pieces.
Boil until vegetables are done; add noodles and cook until noodles are done. Make thickening by melting 2 sticks of oleo and adding flour.
Stir until smooth.
Add this to soup, making sure all lumps are dissolved.
Remove from heat and let stand about 1/2 hour.
Add whipping cream and stir until it is all mixed in.
Salt and pepper to taste.