Creamy Chicken Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups water
• 2 cups milk
• 2 tablespoons butter, softened
• 2 tablespoons flour
• 1 large chicken breast
• 2 tablespoons butter or 2 tablespoons oil
• 1 1/2 cups noodles or 1 1/2 cups pasta, of your choice (i use egg noodles)
• 1 1/2-2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
• 2 teaspoons seasoning, of your choice (i like a mixture of parsley, basil, sage, and rosemary)
• 2 -4 bouillon cubes (to taste)
• salt and pepper

Recipe

• 1 mix the softened butter and flour together thoroughly and set aside.
• 2 dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
• 3 remove the chicken and set aside.
• 4 add the vegetables to the dutch oven and saute for 2-3 minutes.
• 5 add the water, milk, and boullion cubes and bring to a rolling boil.
• 6 when the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
• 7 add the chicken back to the pot along with the seasonings.
• 8 take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
• 9 add the mixture back to the pot, stirring constantly.
• 10 simmer for 5 more minutes or so until the soup is thickened to your liking.
• 11 season with salt and pepper to taste and serve with crusty italian bread.