| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Chicken, cut up |
|
|
Water |
| 2 |
|
Celery stalks, sliced |
| 1/2 |
|
Onion, chopped |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
All purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
c |
Thin egg noodles |
| 1/2 |
c |
Half and half |
INSTRUCTIONS
In a large saucepan cover chicken with water. Bring to a boil. Reduce
heat and simmer 40 minutes or until tender. Remove chicken from bone, set
aside. Reserve broth. Saute celery and onion in butter until soft. Add
flour. Cook, stirring until golden brown. Add broth, salt, and black
pepper. Bring to boil. Add noodles. Cook until noodles are tender,
stirring occasionally. Stir in chicken and half and half.
Posted to EAT-L Digest 5 November 96
Date: Wed, 6 Nov 1996 11:07:14 -0500
From: Chris & Karen <sanburns@M2.SPRYNET.COM>
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”