Wednesday, January 5, 2011

Creamy Chicken Noodle Soup


6 Cups Water
3 Chicken Breasts
1 T chicken Bouillon or base
2 C chopped Carrots
2 C chopped celery
1 Can Cream of Chicken Soup
1/2 cup evaporated milk
1/2 cup onion
1/4 t pepper
3 C egg noodles
1/4 cup flour
1/2 cup cold water
Bring Water to a boil in a large pot. Add chicken bouillon or base until dissolved. Cover and cook for 20 -30 minutes until chicken is no longer pink in the center. Remove chicken and cut into small pieces. Return to broth and add vegetables: Carrots celery and onions. Cover and cook until tender. Add noodles and cook for ten minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk, and spices together and then stir them into broth mixture. Whisk flour and cold water together until smooth.Stir flour mixture into soup and cook until thickened.