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.