4 lb. butter
1 case diced onions
1 case diced celery
50 lb. pulled white meat chicken
2 1/2 c. paprika
3 tsp. garlic powder
4 gal. water
1 container chicken base
1/2 pkg. chicken gravy
4 (5 lb.) tubs sour cream
salt and pepper to taste

Heat butter in a 5-gallon pot. Add onion and celery; saut until lightly browned (about 5 minutes). Stir in paprika; add chicken, salt, pepper and garlic powder. Stir in water and chicken base. Cover and simmer until heated through, about 30 minutes. Put in steam table pans, two 12 x 20 x 6 x 1 and one 12 x 9 x 6. Add sour cream to each pan. Stir gently and put in oven at 250°F until serving time. Ladle over parsley noodles. Do not overcook. Meat will become stringy.

Makes 250 servings.