Creamy chicken noodle soup

Yield: 8 servings

Measure Ingredient
8 cups Chicken broth or bouillon
1 \N To 2 cups diced cooked chicken
1 cup Milk
1 cup Quartered, thinly sliced carrot
½ cup Sliced celery, including some leaves
½ cup Chopped green pepper
½ cup Chopped onion
1 \N Clove garlic, minced
½ teaspoon 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 ½ cup milk ¼ 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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