3TablespoonsoilI used organic chicken fat, but butter or liquid oil should be fine
3Tablespoonsall purpose flour
4cupschicken brothhomemade or good commercial
1cup carrotschopped, about 3 carrots
2Tablespoonssagefresh or dried
1Tablespoonsdried parsley or 2 Tablespoons fresh
¼teaspoonturmeric
0-2teaspoonssaltwill vary based on amount of salt in the broth
2ounceshomestyle egg noodlesaka “kluski”
1cupchickenchopped
1cuphalf & half
Instructions
In a large saucepan, sautee chopped onion and celery in oil. When tender and starting to brown, add flour and sitr until moistened.
On medium heat, gradually add chicken broth to the pan, stirring to keep lumps from forming. Add carrots and herbs, then simmer until carrots are almost tender, about 15 minutes.
Add chicken and noodles and cook until noodles are tender (see package directions for time estimate). Stir in half & half and serve.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.