Kathy's Chicken Noodle Soup

A comforting, delicious family favorite. Great for the cooler weather

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 6 (14 1/2ounce) cans chicken broth
• 1  cup  diced carrot
• 1  cup  diced celery
• 1⁄2 cup  chopped onion
• 12  ounces  frozen  egg noodles
• 1⁄3 cup flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon poultry seasoning
• 1  teaspoon  season-all season salt
• 1  teaspoon  all purpose Greek seasoning
• 8  ounces half-and-half
• 2  cups  diced  cooked chicken (or more)

Directions

1. 1. In a large pot, combine 9 C of broth, reserving the rest for later, with carrots, celery and onion. Bring to a boil and add frozen noodles. Reduce heat, cover and simmer for 15 minutes.
2. 2. In a small bowl whisk together reserved broth, seasonings and add the flour then slowly add to the soup pot, stirring constantly to avoid lumps.Cook until slightly thickened and bubbly. Slowly add half & half stirring, then add chicken and simmer until heated through. Do not boil after adding half & half.