Recipe - Creamy Chicken Noodle Soup

8 cup Chicken broth OR bouillon
2 cup Cooked chicken, minced
1 cup Milk
1 cup Carrot, thinly cut or sliced up
1 cup Celery + leaves, cut or sliced up
One half cup Green pepper, chpd
One half cup Onion, chpd
1 cl Garlic, minced
One half teaspoon Dried marjoram
Salt and pepper
6 ounce Uncooked noodles
One half cup Milk
One fourth cup Flour
2 tablespoon 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 crisptender. 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 dansch@haven.ios.com