This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetable. For 4 servings you will need:

1/2 chicken, cut up
Water
2 celery stalks, sliced
1 onion, chopped
1/4 c. butter
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 1/2 c. thin egg noodles
1/2 c. half & half

1. In a Dutch oven or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken. Reserve broth.

2. Bone and shred chicken. Set aside. Discard bones and skin.

3. Sauté celery and onion in butter until soft. Add flour. Cook, stirring, until golden brown. Add reserved broth, salt and black pepper. Bring to boil.

4. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and half & half.

Tips: This is a good recipe to freeze in individual serving portions for times when you want single servings.

Good served with: Carrot and celery sticks, whole wheat bread or rolls, fresh fruit for dessert. For 2 servings: Half of the ingredients. Use chicken pieces. For 8 servings: Double the ingredients, but use only 1/4 cup butter.