Cream of Chicken Soup
Boil chicken with 2 stalks of celery, 1 1/2c carrots and 1 onion in water. Cover until chicken can be pulled off the bones. Remove chicken and dice, discard vegetables and strain broth.
Bring broth to a boil, add diced celery, grated carrots, and chopped onions and wide noodles.Make roux by melting ½ lb. margarine or butter, then add 1 cup flour. Slowly add roux to soup. Simmer 15 minutes. Stir often to prevent scorching. Add chopped chicken.
Recipe shared by Karen.
