Creamy Chicken Noodle Soup

-Sarah Hirschi

6 cups of water (I use 2 cans of chicken broth and 4 cups of water)
3 chicken breasts ( I use about 8 tenders)
1 tablespoon chicken bouillon or base (4 bouillon cubes for 4 cups of water in addition to the broth)
2 cups chopped celery
2 cups chopped carrots
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles (I like the rottini noodles better for this recipe)
1/4 cup of flour (I used 1-2 tblsp. of cornstarch and water instead)
1/2 cup cold water.

Bring water (and broth) to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut into small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour (cornstarch) and water (I don’t use very much with the cornstarch. Just enough to make it wet.) together stirring until smooth. Stir flour mixture into soup and cook until thickened.