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

In a dutch oven or large saucepan, cover chicken with water. Bring to a boil, reduce heat and simmer 40 minutes or until tender. Remove chicken, save broth. Bone and shred chicken, set aside. Saute celery and onion in butter until soft. Add flour. Cook stirring until golden brown. Add reserved broth, salt and pepper. Bring to a boil. Add noodles. Cook until noodles are tender stirring occasionally. Stir in reserved chicken and half and half.