Homemade Creamy Chicken Noodle Soup

• 3/4 cup milk
• 1/4 cup butter
• 3 tbsp flour
• 6 cup water
• 4 cooked chicken breasts
• 3 cup egg noodles
• 1 cup shredded carrots
• 6 tsp Chicken Buillon
• 1/2 tsp chili powder (optional)

1. Rub salt and pepper on each side of the chicken and cook on medium temperature.
2. Set aside and let cool.
3. Boil water and dissolve the bouillon in the water.
4. Put in the egg noodles and boil for 8-10 minutes.
5. You may need to eye ball it, based on your tastes.
6. If you want more of a soup, put less in, if you want a really hearty stew-like soup, put more in.
7. Use a peeler to get nice long strips of carrot.
8. Get about a handful.
9. Put in the carrots about halfway through the cooking process for the noodles.
10. While the soup base is boiling, create the roux.
11. Melt the butter on a low heat.
12. Slowly add the flour to the melted butter and stir, making sure there are no lumps.
13. Slowly stir in the milk to smooth out the now paste like mix.
14. Tear up the now cool chicken and throw it into the soup.
15. Pour in the roux and stir until completely mixed in.
16. Serve hot and enjoy!

milk, butter, flour, water, chicken breasts, egg noodles, carrots, chicken, chili powder

Taken from cookpad.com/us/recipes/354378-homemade-creamy-chicken-noodle-soup (may not work)