Yield: 1 Servings
Measure | Ingredient |
---|---|
8 cups | Chicken broth |
1½ cup | Milk |
¾ cup | Thinly sliced carrot |
½ cup | Chopped celery |
½ cup | Chopped green pepper |
⅓ cup | Chopped onion |
½ teaspoon | Thyme |
½ teaspoon | Salt |
½ teaspoon | Pepper |
2 cups | Diced, cooked chicken |
6 ounces | Medium egg noodles |
¼ cup | Flour |
2 tablespoons | Butter or margarine |
In a 6 quart saucepot, stir together broth, 1 cup of the milk, carrot, celery, green pepper, onion, thyme, salt and pepper. Cook for 20 minutes over medium heat. Add chicken and noodles. Cook for 10-12 minutes or until noodles are almost done. In a cup, stir together remaining ½ cup milk and flour until smooth. Stir into soup. Stirring over medium-high heat, bring to a boil and boil for 3 minutes. Stir in butter or margarine until melted.
Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 11:07:14 -0500 From: Chris & Karen <sanburns@...>