Carriage House Soup

1 chicken, boiled and deboned
1 qt. chicken broth
1 tsp. salt
1/2 tsp. pepper
2 cups medium egg noodles (1 pkg. frozen fresh noodles)
1/2 cup butter
3/4 c chopped onion
3/4 c chopped celery
3/4 c chopped carrot
2 T flour
1 quart milk, heated
to broth add salt and pepper

Bring broth to a boil and add noodles, cook until tender. Melt margarine or butter in skillet, add onion, celery, and carrots, cook until tender.

Stir flour into pan. Stir until bubbly, cook 5 minutes over low heat. Add flour mixture to noodle mixture. Cook until thick, add warmed milk, add chicken pieces and simmer until warmed.