INGREDIENTS
1
Rotisserie Chicken
32 oz
Chicken Stock
4 cups
Water
1 tbsp
EVOO
1/2
Onion (minced)
2 cloves
Garlic (minced)
2
large Carrots diced
4
stalks Celery (diced)
Salt
3
Bay Leaves
2 tbsp
Butter melted
2
Eggs
2 cups
Flour
1/2 tsp
salt
3/4 cup
Milk