More Adventures in Cooking

Tonight I made Creamy Chicken Noodle Soup and it was absolutely FANTASTIC! I was enjoying it so much that I forgot to get a picture of Callie eating her soup.

Creamy Chicken Noodle Soup

6 cups water
2 chicken breasts
1 tablespoon chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
3 cups dry egg noodles
1/4 cup flour
1/4 cup water

Bring water to a boil in a large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces. Return to broth and add carrots, celery, and onion. Cover and cook until tender. Add noodles and cok for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.