Creamy Chicken Noodle Soup - cooking recipe

Ingredients

1/2 chicken, cut up
1/2 onion, chopped
2 Tbsp. flour
1/4 tsp. pepper
1 c. half and half
curry powder
2 celery stalks, chopped
1/4 c. margarine
1 tsp. salt
6 oz. dry egg noodles
sliced carrots

Preparation

Cook chicken and carrots in water for 40 minutes.
Reserve broth.
Bone and shred chicken.
Saute celery and onion in margarine until soft.
Add flour.
Cook until golden brown.
Add to broth.
Salt and pepper.
Bring to boil.
Add noodles.
Cook until tender.
Stir in chicken and half and half.
When doubling, use only 1/4 cup margarine.