Creamy Chicken Noodle Soup is a crowd pleaser and even the pickiest eaters cannot resist the comforting aroma and satisfying taste of a good nourishing soup. This soup has a little extra creaminess added to make it extra delicious.
In a large dutch oven or heavy bottomed pot melt butter of medium high heat. Add onion, celery and carrot. Cook until slightly softened, about 5 minutes. Add in potato, chicken base, chicken broth, and basil.
Cover, reduce heat and simmer for about 20 minutes or until the potato and carrot are tender. Add in chicken, salt and pepper, and egg noodles. Cook for 5-8 minutes or until the noodles are tender.Stir in 1 cup of milk, bring to a simmer.
In a small bowl whisk together the remaining milk and flour and then slowly stir into the soup. Stir until soup thickens. Serve with crackers or crusty bread.