Creamy Chicken Noodle Soup from the home of Mary Madeline Whittinghill

A GREAT COMFORT FOOD

1 whole chicken
3 quarts water, or more
2 celery stalks
1 small onion peeled and chopped
6 pepper corns
1 5-8 ounce package egg noodles
3 carrots
2 tsp. salt
½ cup butter (one stick)
6 Tbs. flour
1 ½ cup milk

1. Place chicken in a large pot and cover with water.
2. Add celery, onion, and peppercorns.
3. Bring to a boil, frequently skimming foam from surface.
4. Reduce heat, cover, and simmer 1 ½ - 2 hours.
5. Add water if necessary.  Chicken is done when piercing with a fork produces clear juices.
6. Remove from heat and transfer chicken from pot.
7. Skim grease from stock; strain stock and return to pot.
8. Remove chicken meat from bones; discard skin and bones.
9. Cut or shred chicken into bite-sized pieces and set aside.
10. Bring stock to a boil and add noodles, carrots, and salt. Boil ten minutes.

 While stock is boiling, prepare cream sauce.

1. In a small saucepan, melt butter and blend in flour.
2. Gradually add milk, stirring and cooking until mixture thickens.
3. Add hot cream sauce to soup, whisking constantly until well blended.
4. Add chicken.

 Be careful not to over cook the noodles and carrots.