| 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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