Preparation
1. Place chicken in 8 c. of water in a large pot, season, boil for 45 minutes.
2. Remove chicken from pot and cut in bite size pieces.
3. Put chicken back into pot, add in 4 c. store-bought chicken broth.
4. Add chopped onion, celery, and carrots. Boil for 25 minutes or until celery and carrots are tender.
5. In a small bowl mix flour and water until smooth, put into pot and stir.
6. Add in Cream of Chicken soup, stir.
7. In a medium saucepan prepare egg noodles, when tender, drain excess water and add to soup.
8. Let cook 10 more minutes, then serve.