3-1/2 cups water
2 16-ounce cans chicken broth
2 celery ribs, cut into 2-inch pieces
1 small onion, quartered
1 bay leaf
4 skinless boneless chicken breasts
6 ounces extra-wide whole-wheat egg noodles or other like pasta
1/4 cup skim milk
1 tablespoon cornstarch
1/8 teaspoon black pepper
3 tablespoons freshly grated parmesan cheese
Freshly ground black pepper to taste

Directions
In a dutch oven, preferably cast iron, combine water, broth, celery, onion, and bay leaf. Bring to a boil, add chicken, return to a boil, reduce heat, cover tightly, and simmer for 25 minutes. Remove chicken, set aside to cool slightly, and remove bones. Discard celery, onion, and bay leaf. Defat broth.

Bring broth to a boil, add noodles, return to a boil, and cook, uncovered, for 10 minutes or until tender, stirring occasionally.

In a small container, combine milk and cornstarch and mix until cornstarch dissolves. Add black pepper and stir into noodles. Add chicken, reduce heat, and simmer until slightly thickened.

Remove from heat, sprinkle with parmesan cheese, cover, and let stand for 10 minutes. Sprinkle with pepper and serve.

Serves 4