Creamy chicken noodle soup #2
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>