Chicken Noodle Soup

Matt & I have developed a winter cold, so I decided to make us some chicken soup. This recipe is quick, simple & delicious. Hopefully it cures colds too!

1 tablespoon butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3 1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
1 pound cooked chicken (I like to use a rotisserie chicken & shred it)
2 tablespoons chopped fresh parsley

Melt butter in a large stock pot over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.