Cream Of Chicken Noodle Soup

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

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 a thermometer reads 170u0b0. Remove chicken and strain broth; set both aside.
2. 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.
3. 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.
4. 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.

onions, celery, water, chicken breast halves, salt, pepper, butter, chicken broth, carrot, potato, chicken bouillon granules, basil, egg noodles, milk, flour

Taken from www.tasteofhome.com/recipes/cream-of-chicken-noodle-soup/ (may not work)