Creamy chicken noodle soup #2

1 Servings

Ingredients

Quantity Ingredient
8 cups Chicken broth
1½ cup Milk
¾ cup Thinly sliced carrot
½ cup Chopped celery
½ cup Chopped green pepper
⅓ cup Chopped onion
½ teaspoon Thyme
½ teaspoon Salt
½ teaspoon Pepper
2 cups Diced, cooked chicken
6 ounces Medium egg noodles
¼ cup Flour
2 tablespoons Butter or margarine

Directions

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 ½ 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@...>

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