Creamy Chicken Noodle Soup

• 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

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.

water, milk, butter, flour, chicken breast, butter, noodles, vegetables, seasoning, salt

Taken from www.food.com/recipe/creamy-chicken-noodle-soup-46601 (may not work)