30 min. Chicken Noodle Soup

Ingredients 
1 Tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 Tablespoon flour
3 ½ cups chicken broth (2 cans—Swanson Natural Goodness is good)
1 cup water
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked egg noodles 
1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

Directions 

1. Melt butter in a large pot over medium-high heat. 

2. Add carrots and celery; saute 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. 

3. Remove from heat and gradually stir in the broth, water, salt, and pepper. 4. Return to the heat and bring to a boil. 

5. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. 

6. Cover, reduce heat, and simmer 10 minutes.