Quick and Easy Chicken Noodle Soup

From http://inthekitchenwithkath.com

(Adapted from a recipe in the January/February 1998 issue of Cooking Light)

Serves 4

 

1 Tablespoon butter

1 cup chopped carrot

1 cup chopped celery

1 Tablespoon flour

3½ cups chicken broth (2 cans—Swanson Natural Goodness™ is good)

1 cup water

½ teaspoon salt

¼ teaspoon pepper

2 cups uncooked egg noodles (about 4 ounces)

1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

 

Melt butter in a large pot over medium-high heat. Add carrots and celery; sauté 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Remove from heat and gradually stir in the broth, water, salt, and pepper. Return to the heat and bring to a boil. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.