Homemade Chicken Noodle Soup recipe

2 Tb. oil
1-1/2 c. chicken, chopped into bite size pieces
1 onion, medium, chopped
1 carrot, coarsely grated
1 ts. each of dried oregano and basil
4 c. chicken stock
2 ts. Dijon mustard
1 c. spaghetti, broken into pieces
2 c. celery, sliced
2 Tb. flour
2-1/2 c. milk
1 ts. salt
pepper to taste

In a large saucepan, heat half the oil over medium heat.
Brown chicken in batches, adding more oil to prevent sticking.
Transfer chicken to bowl and set aside.
Add remaining oil to pan and saute onion, carrot and spices; about 5 minutes or until onion is softened.
Add chicken stock and mustard; bring to a boil.
Stir in spaghetti and celery and return to a boil.
Stir occasionally.
Reduce heat to simmer, cover and cook for about 8 minutes, or until noodles are almost tender.
add chicken along with accumulated juices.
Cook for 5 minutes longer, or until noodles are tender.
Whisk flour into milk and gradually whisk into soup.
Simmer, stirring for about 3 minutes or until slightly thickened.
Add salt and pepper.
Makes 4 servings.