Creamy Chicken Noodle Soup - cooking recipe

Ingredients

3 cups water
2 cups milk
2 tablespoons butter, softened
2 tablespoons flour
1 large chicken breast
2 tablespoons butter or 2 tablespoons oil
1 1/2 cups noodles or 1 1/2 cups pasta, of your choice (I use egg noodles)
1 1/2 - 2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
2 teaspoons seasoning, of your choice (I like a mixture of parsley, basil, sage, and rosemary)
2 -4 bouillon cubes (to taste)
salt and pepper

Preparation

Mix the softened butter and flour together thoroughly and set aside.
Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
Remove the chicken and set aside.
Add the vegetables to the dutch oven and saute for 2-3 minutes.
Add the water, milk, and boullion cubes and bring to a rolling boil.
When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
Add the chicken back to the pot along with the seasonings.
Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
Add the mixture back to the pot, stirring constantly.
Simmer for 5 more minutes or so until the soup is thickened to your liking.
Season with salt and pepper to taste and serve with crusty Italian bread.