JACQUI’S CHICKEN NOODLE SOUP

1/8 TSP. SALT
2 TBSP. FLOUR
1 TSP. SAGE, DRIED
¼ TSP. SALT
¼ TSP. PEPPER
8 OZ. CHICKEN BREAST, BUT INTO BITE SIZE PIECES
¼ CUP WATER
1 ½ CUPS MIXED VEGETABLES (FRESH OR FROZEN)
1 CAN CREAM OF CHICKEN SOUP

COMBINE FLOUR, SAGE, SALT, PEPPER IN ZIP LOCK BAG; ADD CHICKEN AND TOSS TO COAT. OVER MEDIUM HEAT IN A POT ADD CHICKEN MIXTURE; COOK 5 MINUTES; BROWNING ALL SIDES. STIR IN WATER, VEGGIES, AND SOUP; BRING TO A BOIL. REDUCE HEAT AND COOK FOR 10 MINUTES.

MAKE PIE CRUST. ROLL IT OUT AND WITH A BOWL CUT OUT A CIRCLE TO FIT THE TOP OF THE BOWL, AND BAKE ROUNDS TO MAKE LIDS FOR EACH INDIVIDUAL BOWL.