Creamy Chicken Noodle Soup (Print Version)

# Ingredients:

01 - ½ cup butter.
02 - 2 cups chopped carrots.
03 - 1½ cups chopped celery.
04 - 1 cup chopped onion.
05 - ¼ cup all-purpose flour.
06 - 6 cups low-sodium chicken broth.
07 - 1 teaspoon chicken bouillon base.
08 - ½ teaspoon black pepper.
09 - 1½ pounds chicken breasts.
10 - 4 ounces wide egg noodles.
11 - 2 (10.5 oz) cans cream of chicken soup.
12 - ¼ cup water or milk.
13 - Salt to taste.
14 - 2 tablespoons fresh parsley.

# Instructions:

01 - Melt butter, cook carrots, celery, onion 7-10 minutes until tender.
02 - Add flour to vegetables, cook 2-3 minutes.
03 - Add broth and bouillon, bring to boil.
04 - Simmer chicken in broth 15 minutes until done. Remove and shred.
05 - Cook noodles in broth 7-10 minutes. Return chicken.
06 - Stir in cream soup mixture. Season to taste.

# Notes:

01 - Watch heat to prevent burning.
02 - Check chicken temperature reaches 165°F.

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