Creamy Chicken Noodle Soup (My Great Recipe Cards)
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄2 roasting chicken, cut up
- water
- 2 celery ribs, sliced
- 1⁄2 onion, chopped
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups thin egg noodles
- 1⁄2 cup half-and-half
Directions
- In a dutch oven or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minute or until tender. Remove chicken, reserve broth.
- Bone and shred chicken. Set aside. Discard bones and skin.
- Saute celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil.
- Add noodles. Cook until noodles are tender, stirring occasionaly. Stir in reserved chicken and half and half.
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