Title: Creamy Chicken Noodle Soup
Categories: Soups, Pasta, Left chick
Yield: 8 Servings

8 c Chicken broth OR bouillon
2 c Cooked chicken, diced
1 c Milk
1 c Carrot, thinly sliced
1 c Celery + leaves, sliced
1/2 c Green pepper, chpd
1/2 c Onion, chpd
1 cl Garlic, minced
1/2 ts Dried marjoram
Salt and pepper
6 oz Uncooked noodles
1/2 c Milk
1/4 c Flour
2 tb Butter

In large kettle combine broth, chicken, milk, carrot, celery, green pepper,
onion, garlic, marjoram and salt and pepper. Cook over med heat until
vegetables are crisp-tender. 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.

Posted to MealMaster Recipes List, Digest #149

Date: Thu, 23 May 1996 19:35:21 -0700

From: Dan Schamber