Creamy Chicken Noodle Soup
8 cups chicken broth
2 cups cooked diced chicken
1 cup milk
1 cup thinly sliced carrots
1 cup sliced celery and leaves
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried marjoram
Salt and pepper to taste
6 ounces uncooked thick noodles
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
In large kettle 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.
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