Creamy Chicken Noodle Soup

-Kale Cloward

2 (14 oz) cans chicken broth (approx. 3 ½ C--reserve ½ C)

2 C water

1 C half and half

3 tsp chicken bouillon granules

1 seasoning packet from chicken top ramen

¼-½ C chopped onion

1 med. carrot, thinly sliced

1 C cubed or shredded cooked chicken breast

¼ C flour

¼ tsp salt

¼ tsp pepper

Dried parsley

In a large pot, combine chicken broth, water, bouillon and top ramen seasoning. Stir. Add onion. Bring to boil. Add carrots. Return to boil. Reduce heat, cover and simmer 15 minutes. Meanwhile, in a small bowl whisk until smooth ½ C reserved broth, flour, salt and pepper, and a little parsley. Slowly add to soup, stirring constantly. Add chicken. Heat gently, stirring frequently until heated through.