Creamy Chicken Noodle Soup

I found a recipe online for a Creamy Chicken Noodle Soup. It was made similar to this, but had a few cans of cream of chicken soup and sour cream in it. I wanted to make something a bit more "home-made" than that so this is what I came up with. This soup is thick, creamy, and hearty. I served it when my sister came for dinner. She loved it. . .sent some left overs home with her for her lunch at work the next day. I do have to say, that as the soup sits, it thickens, so you may want to thin it out a bit with more milk if it seems too thick for you.

Creamy Chicken Noodle Soup

1 stick butter
1 to 2 pounds boneless skinless chicken, cooked and cubed
1 large onion (about 1 cup diced)
1 cup shredded carrots
1 cup diced celery
1/2 cup flour
6 cups water
4 cups milk
6 chicken bouillon cubes (or appropriate amount of granules for 6 cups water)
16oz pkg. home style egg noodles, cooked

1. In a large soup pot, melt butter.

2. Add to the butter, onion, carrots, and celery. Saute until crisp/tender.

3. Toss chicken in with the veggies and mix.

4. Sprinkle in the flour, and mix well until all the veggies are coated in the flour/butter paste.

5. Slowly add in the bouillon cubes and water and stir. (Mixture will begin to thicken quite
quickly.)

6. Bring to a boil.

7. Once boiling slowly add in the milk. Stir until heated through.

8. Mix in the noodles and serve.