Categories: Soup

Ingredients

• Olive Oil
• Butter
• 3 leeks, chopped
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 3 quarts of chicken stock
• 3-4 chicken breasts, cooked and chopped
• 1/2 C whipping cream or evaporated milk
• Egg noodles

Directions

1. Heat a small amount of olive oil and butter in soup pot. Add chopped leeks, carrots and celery. Cook until tender. Add 3 quarts of chicken stock and chicken pieces and bring to a boil. Cook noodles separately and add desired amount to soup. Season with celery seed, ground mustard (generous amount) and white pepper.

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