CHICKEN NOODLE SOUP
1/2 chicken, cut up (I normally use chicken tenders and add chicken stock to fresh water to make broth)
1/2 onion chopped
Stalk of celery chopped
1 clove garlic chopped
2 T. Flour
1/4 tsp black pepper
1 1/2 c thin egg noodles
1/2 half & half (I normally use evaporated milk)
In Dutch oven or large saucepan, comer chicken with water. Bring to boil. Reduce heat & simmer 40 minutes or until tender. Remove chicken, reserve broth. Bone and shred chicken. Set aside. Sauté 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 occasionally. Stir in reserved chicken and half & half.
Anytime someone is not feeling too well or we just need some comfort food, homemade Chicken Noodle Soup is our go to!