Creamy Chicken Noodle Soup (My Great Recipe Cards)

• 12 roasting chicken, cut up
• water
• 2 celery ribs, sliced
• 12 onion, chopped
• 14 cup butter or 14 cup margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 12 cups thin egg noodles
• 12 cup half-and-half

1. In a dutch oven or large saucepan, cover chicken with water.
2. Bring to boil.
3. Reduce heat and simmer 40 minute or until tender.
4. Remove chicken, reserve broth.
5. Bone and shred chicken.
6. Set aside.
7. Discard bones and skin.
8. Saute celery and onion in butter until soft.
9. Add flour.
10. Cook, stirring until golden brown.
11. Add reserved broth, salt and pepper.
12. Bring to boil.
13. Add noodles.
14. Cook until noodles are tender, stirring occasionaly.
15. Stir in reserved chicken and half and half.

chicken, water, celery, onion, butter, flour, salt, black pepper, thin egg noodles

Taken from www.food.com/recipe/creamy-chicken-noodle-soup-my-great-recipe-cards-383423 (may not work)