Creamy Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a rich and satisfying soup. You can also add carrots or other suitable vegetables to make it heartier, and you can also freeze it in indiviual serving portions. This is a family favortie on cold nights. Ingredients:
1 chicken, cut up |
water |
4 celery stalks, sliced |
1 onion,chopped |
1/4 cup butter or margarine |
4 tablespoons all-purpose flour |
2 teaspoons salt |
1/4 teaspoon black pepper |
3 cups thin egg noodles |
1 cup hal-and-half |
Directions:
1. In a Dutch oven or stewing pot, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minutes or until tender. Remove chiken. Reserve broth.
2. Bone and shred chicken. Set aside. Discard bones and skin.
3. Saute 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.
5. Stir in reserved chicken and half-and-half
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