Barb'S Creamy Chicken Noodle Soup

• 1 whole chicken
• 1 tsp. salt
• 2 chicken bouillon cubes
• 1 large Carnation cream or soy milk (1 1/2 c.)
• 4 Tbsp. flour or cornstarch
• 1 pkg. noodles

1. Cover chicken with water; add salt and bouillon cubes.took until chicken is tender (45 minutes to an hour).
2. Remove chicken and set aside to cool.
3. Strain out 2 cups of broth into a large cooker.
4. Pour in milk.
5. Mix flour or cornstarch with 1/4 cup of cooled broth.
6. Bring milk mixture to boil and slowly stir in the cornstarch mixture.
7. Cook over low heat, stirring constantly until slightly thickened.
8. Cook noodles according to package directions. Drain and add to broth.
9. Remove chicken from bones and cut into bite size pieces.
10. Add to noodle mixture and cook a few minutes more.

chicken, salt, chicken bouillon cubes, carnation cream, flour, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110606 (may not work)