Creamy Chicken Noodle Soup - cooking recipe

Ingredients

1/2 chicken, cut up
water
2 celery stalks, sliced
1/2 onion, chopped
1/4 c. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. thin egg noodles
1/2 c. half and half

Preparation

In a large Dutch oven, cover chicken with water.
Bring to a boil.
Reduce heat and simmer 40 minutes or until tender. Remove chicken.
Reserve broth.
Bone and shred chicken.
Set aside. Discard bones and skin.
Saute celery and onion in butter until limp.
Add flour.
Cook, stirring until golden brown.
Add reserved broth, salt and pepper.
Bring to a boil.
Add noodles. Cook until noodles are tender.
Stir occasionally.
Stir in chicken and half and half.