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Title: Creamy Chicken Noodle Soup
Categories: Soup
Yield: 8 Servings
| 8 | c | Chicken broth or bouillon |
| 1 | To 2 cups diced cooked chicken | |
| 1 | c | Milk |
| 1 | c | Quartered, thinly sliced carrot |
| 1/2 | c | Sliced celery, including some leaves |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Dried marjoram leaves, crushed |
Salt and freshly ground pepper to taste
In a large kettle combine broth or bouillon, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Over medium heat cook until vegetables are crisp tender.
6 oz. homemade noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons butter or margarine
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 or margarine. Makes 8 to 10 servings.
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