Creamy Chicken Noodle Souppasta, soups 8 cup chicken broth or bouillon 2 cup cooked chicken, diced 1 cup milk 1 cup carrot, thinly sliced 1 cup celery + leaves, sliced 1/2 cup green pepper, chpd 1/2 cup onion, chpd 1 centiliter garlic, minced 1/2 teaspoon dried marjoram 1 salt and pepper 6 oz uncooked noodles 1/2 cup milk 1/4 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 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. |
