Creamy chicken noodle soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Chicken broth or bouillon |
| 1 | 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 | Clove garlic, minced | |
| ½ | teaspoon | Dried marjoram leaves, crushed |
Directions
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.