Creamy Chicken Noodle Soup

• 1 whole chicken, cut up
• 4 stalks celery, sliced
• 12-34 onion, chopped
• 12 cup butter or 12 cup margarine
• 2 tablespoons all-purpose flour
• 34 teaspoon salt
• 14 teaspoon black pepper
• 3 cups thin egg noodles (uncooked)
• 1 cup half-and-half or 1 cup milk, to reduce fat

1. In a dutch oven or large saucepan, cover chicken with water and bring to a boil.
2. Reduce heat, and simmer for 40 minute or until chicken is tender.
3. Remove chicken from broth (reserving broth), bone chicken and discard the skin and bones, setting chicken aside.
4. Saute celery and onion in butter until soft, then add flour and cook until golden brown.
5. Add reserved broth, salt and black pepper and bring to a boil.
6. Add noodles and cook until noodles are tender, stirring occasionally.
7. When noodles are tender, stir in the chicken meat and the half& half (or milk) until heated thru.
8. Serve with warm whole wheat rolls!
9. Mmmmmmm.

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

Taken from www.food.com/recipe/creamy-chicken-noodle-soup-102643 (may not work)