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Creamy chicken noodle soup

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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.

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