Winter Vegetable Soup with Chow Mein Noodles

Adding crispy chow mein noodles
to this soup was a stroke of genius.
I couldn't decide if I wanted
to add some pasta or rice to this.
Opening up the cabinet I found
an opened can of chow mein noodles.
Put a handful in and gave it a stir,
the noodles blended in right nice.
They softened up adding just the
correct amount of salt and texture,
I was looking for in this recipe.

Ingredients:
1/4 cup flour
1/2 cup water
2 tablespoons olive oil
2 cups acorn squash
1 carrot, peeled and sliced
2 celery stalks, sliced
1 onion, peeled and chopped
4 fresh tomatoes, quartered
water
dash of ground black pepper
1 cup cooked chicken tenders
1/4 cup frozen corn
1/4 cup frozen snap peas
1/4 cup crispy chow mein noodles

Directions:
In a small bowl combine
cold water and flour, set aside.
In a large soup pot add olive oil,
then the squash, onion, carrot,
celery tomatoes, and cover with water.
Season with black pepper to taste
add flour mixture, stir and
bring to a full boil then lower
heat to a simmer for 30 minutes.
Add flour mixture and stir.
Add chicken, peas and corn.
Add chow mein noodles and stir.
Simmer until carrots are tender.