Cream of Chicken Noodle Soup

By feeferlump

Ingredients

• 2 medium onions
• 2 celery ribs
• 4 cups of water
• 3 boneless, skinless chicken breast halves (6oz each)
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbs butter
• 1 can (14-1/2 oz) chicken broth
• 1 large carrot - chopped
• 1 medium potato - peeled and chopped
• 2 tsp chicken bouillon granules
• 1-1/2 tsp dried basil
• 2 cups uncooked wide noodles
• 1 3/4 cups milk - divided
• 1/3 cup all purpose flour

Preparation

Step 1

Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a dutch oven. Add the water, chicken, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until no longer pink. Remove chicken and strain broth. Set both aside.

In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1 1/4 cups milk; heat through.

Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.