This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetable. Preparation time: 10 minutes. Simmering time: 50 minutes.

FOR 4 SERVINGS YOU WILL NEED:

1/2 chicken, cut up
Water
2 celery stalks, sliced
1/2 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

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. 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 black pepper. Bring to a boil.

Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and half and half. Good served with: Carrot and celery sticks, whole wheat bread or rolls, fresh fruit for dessert.

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

FOR 2 SERVINGS: Half of the ingredients. Use chicken pieces. FOR 8 SERVINGS: Double the ingredients, but use only 1/4 cup butter.