Creamy Chicken Noodle Soup

Now that it's Fall time...its a great time for soup! 

Ingredients:

5 cups water
3 chicken breasts
1 TBS chicken bouillon
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles

To thicken:
1/4 cup flour
1/4 cup cold water

Bring water to a boil in large pot.  Add chicken, bouillon or base and stir until dissolved.  Cover and cook for 20 to 30 minutes until chicken is no longer pink in center.  (I skip this step and just use about 2 cups cooked and cubed chicken breasts.  Remove chicken and cut in small pieces.  Return to broth and add carrots, celery and onion.  Cover and cook until tender.  Add noodles and cook for 10 minutes or until noodles are tender.  Mix cream of chicken soup, evaporated milk and spices together and add to vegetables.  Stir in chicken.  Whisk flour and cold water together stirring until smooth.  Stir flour mixture into soup and cook until thickened.