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.