Creamy Chicken Noodle Soup

Contributed by:

 * World Recipes Y-Group

Ingredients

 * 8 cups chicken broth or bouillon
 * 2 cups cooked chicken, diced
 * 1 cup milk
 * 1 cup carrot, thinly sliced
 * 1 cup celery with leaves, sliced
 * ½ cup green pepper, chopped
 * ½ cup onion, chopped
 * 1 clove garlic, minced
 * ½ tsp dried marjoram
 * salt and pepper
 * 6 oz uncooked egg noodles
 * ½ cup milk
 * ¼ cup flour
 * 2 tbsp butter

Directions

 * 1) In a large saucepan combine broth, cooked chicken, carrots, celery, onion and salt and pepper.
 * 2) Over medium heat cook until vegetables are crisp-tender.
 * 3) Add noodles and cook on medium heat until almost done.
 * 4) Stir in one cup of milk at this time.
 * 5) Reduce heat.
 * 6) In a small bowl whisk together milk and flour; slowly stir into soup mixture and boil gently for 3 minutes.
 * 7) Stir in butter or margarine.
 * 8) Makes 8 to 10 servings.
 * 9) Make broth by cooking three or four chicken breast (you can also use dark meat)in the 8 cups of water.
 * 10) You will need to salt the chicken and maybe add a little salt to the water.