Creamy Chicken Noodle Soup

This was a great chicken noodle soup. I usually only like chicken noodle soup when I'm sick, but this was something I could eat all the time. The only weird thing is that after letting it sit overnight is that it continued to thicken, so it got to be less of a soup the next few times I warmed it up. Maybe adding additional chicken broth would help when you want to warm it up again.

Creamy Chicken Noodle Soup-adapted from American Classics by Taste of Home
Total Time: 1 Hour
Serves 8

• 2 medium onions, diced, divided
• 2 celery ribs, diced, divided
• 4 cups water
• 3 boneless skinless chicken breasts
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 14 1/2 ounces chicken broth
• 1 large carrot, chopped
• 1 medium potato, peeled and chopped
• 2 teaspoons chicken bouillion 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

Place one onion and celery 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 chicken is cooked through. Remove chicken and strain broth; set both aside. 

In the same pan, saute remaining diced onion and celery in butter until tender. Add 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.

Add noodles, return to a boil and cook 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1 1/4 cups milk and heat through.

Combine flour and remining milk until smooth; add tos oup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.