Chicken Noodle Soup

This recipe is from Chip's sister. It is my all-time favorite chicken noodle soup.

And it is so easy to make. Try it on a crisp, fall day!

4 chicken breasts

3 quarts water

2 celery stalks

1 small onion

6 peppercorns

3 carrots, grated (or matchstick carrots)

2 Tbsp. salt

5 or 8 oz. pkg. egg noodles

1/2 cup butter

6 Tbsp. flour

1 1/2 cup milk

Simmer chicken in water with celery, onion and peppercorns for 1.5 to 2 hours. (No need to chop celery or onions.) Strain, keeping the chicken and stock. Throw away the veggies and peppercorns. Bring stock to a boil. Add egg noodles, grated carrots and salt. Boil for 10 minutes.

While boiling, make cream sauce: melt butter and add flour. Gradually add milk, stirring constantly. Add cream sauce to stock.

Shred chicken and add to mixture. Heat and serve.

P.S. I've never let it simmer for 1.5 to 2 hours. Simmering or boiling until the chicken is cooked still works out just fine!