| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups, Pasta, Left chick | 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. Posted to MealMaster Recipes List, Digest #149 Date: Thu, 23 May 1996 19:35:21 -0700 From: Dan Schamber <dansch@haven.ios.com>
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