Ingredients
2 medium onions2 celery ribs4 cups water3 boneless skinless chicken breast halves (6 ounces each)1-1/2 teaspoons salt1/4 teaspoon pepper2 tablespoons butter1 can (14-1/2 ounces) chicken broth1 large carrot, chopped1 medium potato, peeled and chopped2 teaspoons chicken bouillon granules1-1/2 teaspoons dried basil2 cups uncooked wide egg noodles1-3/4 cups milk, divided1/3 cup all-purpose flour
Preparation
Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place 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 a thermometer reads 170°. Remove chicken and strain broth; set both aside.
In the same pan, saute chopped onion and celery in butter until tender. Add the 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; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through.
Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
