• 1 whole chicken
• 3 quarts water
• 2 celery stalks
• 1 small onion, peeled
• 6 peppercorns
• 1 5 to 8 ounce package of egg noodles
• 3 carrots, peeled and grated
• 2 tablespoons salt
• 1/2 tablespoon butter
• 6 tablespoons flour
• 1-1/2 cups milk

Place chicken in a large pot and cover with water. Add celery, onion, and peppercorns. Bring to a boil, frequently skimming foam from the surface. Reduce heat, cover, and simmer for 1-1/2 to 2 hours. Add water if necessary. Chicken is done when piecing with a fork produces clear juices. Remove from heat and take chicken from pot. Skim grease from stock, strain stock, then return to the pot. Remove meat from bone, discard skin and bones. Cut chicken into bite-sized pieces and set aside. Bring stock to a boil, add noodles, carrots, and salt. Boil 10 minutes.

While stock is boiling, in a small pan, melt butter and blend in flour. Gradually add milk, stirring and cooking until mixture thickens. Add this to soup, stirring until well blended. Add chicken.