St. Paul's Grill Chicken Pepper Noodle Soup

In a large stock pot, melt butter. Add vegetables, diced chicken, and seasonings. Cook until vegetables are tender, and add flour to make a roux.

Add broth in small amounts, stirring constantly. Bring to a boil, stirring occasionally, until the mixture is thickened. Add salt and remove from heat. If needed, adjust thickness by adding water.

For Noodles: In a large bowl combine all the ingredients until thoroughly mixed. A dough hook on a mixer will work, or else knead by hand.

Roll out dough on a floured surface and cut into strips. Cook in boiling water or chicken broth. Drain and add to soup.