From Rose Ann Long.
Another twist on a family favorite.
Ingredients
1 whole chicken
1 small onion sliced
1 cup chopped celery
Salt and pepper
1 can (14 oz) College Inn Chicken Broth
¼ cup of flour
1 package of Kluski Egg Noodles
Water
Instructions
Place chicken in a soup pot, add sliced onion, chopped celery, salt, and pepper, and cover with 2 to 3 inches of water. Cook until chicken is tender. Remove the chicken, cut into bite-sized pieces, and put it back in the pot. Add broth and 1/4 cup of flour to the pot and stir to thicken. Add noodles last. Cook for 30 minutes.
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