Mom's Homemade Chicken Noodle Soup

Okay, so this isn't the easiest recipe I've ever made. In fact, it took me about an hour to make it, and there were a lot of non-staple foods I had to get before hand. Fortunately, it turned out to be the best homemade soup I've ever made. The best part about this soup? TONS of leftovers. You can even freeze some for a lazy, broke night at home months down the road.

Ingredients

• Carrots
• Cauliflower
• 3 boneless, skinless chicken breasts, cooked (I made chicken the night before, so I just saved a couple of breasts for this recipe the next day)
• 4 stalks of celery
• 4-8 oz spaghetti noodles
• 1 medium onion
• 1/2 stick butter
• 2 14.5 oz cans chicken broth
• 3 tbsp (or 4 cubes) chicken boullion
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp celery salt
• 1/2 tsp thyme or sage
• 2 tbsp Flour

Directions

1. Cook chicken if not cooked
2. Chop and precook cauliflower and carrots. Drain immediately
3. Precook and drain noodles.
4. Melt butter in a large soup pot.
5. Sautee celery, onion, and all spices on low flame until onion is cooked but not soggy.
6. Slowly add 2 tbsp flour to pot making a paste--stir constantly.
7. Immediately add broth, stirring constantly
8. Add the rest of the veggies and chicken and simmer.
9. Add water as needed (I added about 2 cups)
10. Add cooked noodles