Chicken Noodle Soup

The perfect comfort food.

3-4 cups water

4 t. chicken bouillon

2 cups sliced or diced carrots, 3 to 4 carrots

2 cups sliced or diced celery, 3 ribs

¾ cup chopped onion

2 cups dry noodles

3 T. butter

3 T. flour

1 cup milk

2 cups cooked diced chicken - leftover grilled chicken is very tasty 

Heat water and bouillon to a boil.  Add carrots, celery, onions and simmer 10 minutes.  Add noodles and cook through, about 10 minutes more.  Meanwhile, melt butter and add flour to make a roux.  Add milk and stir until smooth and beginning to thicken.  Add to cooked vegetables and noodles.  Stir until broth is smooth and slightly thickened.  Add chicken and heat through.   Add more water if it is too thick.  Season to taste. Makes about 2 ½ quarts. 

The original Lion House recipe uses 2 cans of cream of chicken soup but after reading The Kitchen Counter Cooking School, I make if from scratch and I like it much better.