Hearty Chicken Noodle Soup

This recipe comes from my neighborhood cookbook and we love it, but I haven't made it very often because the directions are messy. I'm going to attempt to clear them up here so that my mind can rest.

2/3 of a 16 oz. bag of Country Pasta noodles

Cook noodles according to package directions, drain and set aside.


4 cups chicken broth

1 small cube chicken bouillon

3 carrots, peeled and diced

2 ribs of celery, diced

1 small onion, diced

Put all ingredients into a large soup pot, bring to a boil. Lower heat to medium and cook vegetables for about 10 minutes or until they're soft.

Add to the vegetables and chicken broth:

2 cans Cream of Chicken Soup

2 cups chicken, cooked and diced (I used a rotisserie chicken)

1/4 cup melted butter and 1/3 cup flour whisked together

1 cup milk

Salt and pepper

With a large whisk, blend ingredients together. Add cooked noodles and stir with a large wooden spoon.