| 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>
A Message from our Provider:
“Jesus: Peacemaker”