| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | c | Chicken broth |
| 1 1/2 | c | Milk |
| 3/4 | c | Thinly sliced carrot |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 1/3 | c | Chopped onion |
| 1/2 | ts | Thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | c | Diced, cooked chicken |
| 6 | oz | Medium egg noodles |
| 1/4 | c | Flour |
| 2 | tb | Butter or margarine |
INSTRUCTIONS
In a 6 quart saucepot, stir together broth, 1 cup of the milk, carrot, celery, green pepper, onion, thyme, salt and pepper. Cook for 20 minutes over medium heat. Add chicken and noodles. Cook for 10-12 minutes or until noodles are almost done. In a cup, stir together remaining 1/2 cup milk and flour until smooth. Stir into soup. Stirring over medium-high heat, bring to a boil and boil for 3 minutes. Stir in butter or margarine until melted. Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 11:07:14 -0500 From: Chris & Karen <sanburns@M2.SPRYNET.COM>
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