Chicken Noodle Soup

6 servings — 50 minutes

Ingredients:

• 2 cups carrots, chopped

• 1 onion, diced

• 2 cups celery, chopped

• 1/4 cup flour

• 4 cups chicken broth

• 1 pound chicken thighs

• 3 cups noodles

• 1 Cream of Chicken soup can

• Butter or oil

Directions:

1. Make chicken broth: boil 4 cups of water in large pot. Add broth packet and stir. Once dissolved, pour broth into separate container to store for later use.

2. Melt butter or oil in large pot over medium heat. Add veggies and soften for a few minutes, until the onion turns translucent.

3. Add flour to vegetables and coat well. Continue to cook for an additional 2-3 minutes.

4. Pour chicken broth in to pot and stir well. Turn heat up to medium-high and bring to boil.

5. Once boiling, add chicken thighs. Cover and reduce heat to simmer. Cook for 15 minutes until chicken is thoroughly done.

6. Remove chicken from pot and shred. Bring pot back to boil and add pasta. Cook for 7-10 minutes until pasta is done. Add shredded chicken back to pot.

7. In a small bowl, whisk Cream of Chicken soup with 2 cups water and add to soup. Add additional spices if desired and more water if soup is too thick. Enjoy!