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Ingredients
8 Cups chicken broth
2 Cups cooked diced chicken
1 Cup milk
1 Cup carrots, thinly sliced
1 Cup celery & leaves, sliced
1/2 Cup green bell pepper, chopped
1/2 Cup onion, chopped
1 Clove garlic, minced
1/2 Teaspoon dried marjoram
Salt & pepper to taste
6 Ounces uncooked thick noodles
1/2 Cup milk
1/4 Cup all-purpose flour
2 Tablespoons butter
Instructions
In large stock pot combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over medium 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, heat through, and serve.