This is one of those recipes that I've tweaked and tweaked until I got it just how I want it to be.
CHICKEN NOODLE SOUP
2 chicken bouillon cubes (or 2 tsp. granules)
2 cans chicken broth
1 c. chopped carrots
2 c. chopped celery
1/4 c. chopped onion
1/2 (half) can cream of chicken soup
1/4 c. milk
1/2 stick (4 Tbsp.) butter
1/4 c. flour
2 c. chopped cooked chicken (or do what I did tonight and use a can of chicken breast, made it even easier)
4-6 oz. egg noodles
Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles.