Creamy Chicken Noodle Soup

This is a delicious recipe that we got from Juli's recipe blog. It is so delicious and so easy.

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 onion, chopped
2 qt. water
2 large carrots, sliced
2 celery stalks, sliced
1-1/2 teaspoons dried parsley
1/4 teaspoon ground sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and tear into big chunks. Set chicken aside. The liquid will reduce so you will need to add 2 or 3 cans of chicken broth and bring broth back to a boil. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce:
¾ cup butter
1 cup flour
4 cups milk
1/2 to 1 t lemon juice

Over medium heat, melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness. Stir chicken into soup! Serve warm with some yummy bread or biscuits!
Note: Once the cream sauce has thickened, do not allow to boil as it may separate