Boil 6 chicken breasts (seasoned with salt, pepper, and celery seed,)in 8 c water.
Save the water, and chop/shred the chicken into chunks.
Put in crockpot:
Water (from above)
4 c carrots, chopped
4 stalks celery, chopped
1 onion, chopped
4 t chicken base
1 t rosemary
1/2 c white Worcestershire or Lea and Perrin's marinade for chicken
Cook on low 4-5 hours. After about 2, make a roux by mixing:
1/4 c butter, melted
1/2 c flour
4 c milk
And cook until thickened.
Add it to the crockpot.
Add 16 oz country egg noodles about 1 hour before serving.
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