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Creamy Chicken Noodle Soup

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½ chicken, cut up
2 celery stalks (sliced)
2 onion (chopped)
¼ cup butter
2 tablespoon flour
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups thin egg noodles
2 cup half & half


In Dutch oven, 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. 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.

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