Creamy Chicken Noodle Soup #1
INGREDIENTS:
8 c Chicken broth OR bouillon
2 c Cooked chicken, diced
1 c Milk
1 c Carrot, thinly sliced
1 c Celery + leaves, sliced
1/2 c Green pepper, chpd
1/2 c Onion, chpd
1 cl Garlic, minced
1/2 ts Dried marjoram
Salt and pepper
6 oz Uncooked noodles
1/2 c Milk
1/4 c Flour
2 tb Butter
8 c Chicken broth OR bouillon
2 c Cooked chicken, diced
1 c Milk
1 c Carrot, thinly sliced
1 c Celery + leaves, sliced
1/2 c Green pepper, chpd
1/2 c Onion, chpd
1 cl Garlic, minced
1/2 ts Dried marjoram
Salt and pepper
6 oz Uncooked noodles
1/2 c Milk
1/4 c Flour
2 tb Butter
In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over med heat until vegetables are crisp-tender. Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes. Stir in butter.