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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 1/2 chicken, cut up
- 1/2 onion, chopped
- 2 Tbsp. flour
- 1/4 tsp. pepper
- 1 c. half and half
- curry powder
- 2 celery stalks, chopped
- 1/4 c. margarine
- 1 tsp. salt
- 6 oz. dry egg noodles
- sliced carrots
Method
- Cook chicken and carrots in water for 40 minutes.
- Reserve broth.
- Bone and shred chicken.
- Saute celery and onion in margarine until soft.
- Add flour.
- Cook until golden brown.
- Add to broth.
- Salt and pepper.
- Bring to boil.
- Add noodles.
- Cook until tender.
- Stir in chicken and half and half.
- When doubling, use only 1/4 cup margarine.
