Chicken Noodle Soup

• 3 boneless skinless chicken breasts
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon salt
• 12 teaspoon freshly cracked pepper
• 12 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon rubbed sage
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 2 (32 ounce) boxes chicken stock
• 1 (10 3/4 ounce) can cream of chicken soup (I like Cambell's Healthy Request)
• 8 ounces wide egg noodles
• 3 cups water

1. Melt butter in large pot.
2. Add onions, salt, pepper, garlic, cumin and sage.
3. Saute until tender.
4. Add flour, stirring for approximately 1 minute
5. Add celery, carrot, chicken, stock and water.
6. Bring to a boil.
7. Reduce heat and cover.
8. Simmer for approximately 20 minutes until chicken is cooked through and veggies are tender.
9. Mix in cream of chicken soup and egg noodles.
10. Return to a boil and cook until noodles are done.
11. Serve with crusty bread.
12. ENJOY!

chicken breasts, butter, flour, salt, freshly cracked pepper, garlic, cumin, sage, onion, stalks celery, carrots, chicken stock, cream of chicken soup, egg noodles, water

Taken from www.food.com/recipe/chicken-noodle-soup-336723 (may not work)