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2 1/2 Cups Wide Egg Noodles

1 tsp. Vegetable Oil

12 Cups Water

2 Bay Leaves

1 Whole Chicken

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Tbs. Salt

1/2 tsp. White Pepper

1/4 tsp. Black Pepper

1/4 tsp. Garlic Powder

1 tsp. Curry Powder

1 Tbs. Parsley Flakes

6 Cubes chicken bouillon

2 Tbs. Butter

1 Cup Evaporated Milk

1/3 Cup Cornstarch

1/4 Cup Water

1 Cup Each - Onions, Celery, Carrots

Cook noodles in 4 cups water and the vegetable oil. Set aside. Cook chicken until done. Remove and de-bone chicken. Set aside. Add all remaining ingredients to chicken stock except the cornstarch and water. Reduce heat and simmer 20 minutes. Add noodles. Mix cornstarch and water till disolved. Gradually add to soup, stirring constantly. Add chicken. Heat through. This makes approx. 3 gallons of soup. This freezes very well, but don't put noodles in when you freeze.

048 - 01-12-2003