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Creamy Chicken Noodle Soup



  • 8 cups chicken broth
  • 2 cups cooked diced chicken
  • 1 cup milk
  • 1 cup thinly sliced carrots
  • 1 cup sliced celery and leaves
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried marjoram
  • Salt and pepper to taste
  • 6 ounces uncooked thick noodles
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter


  1. In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over medium heat until vegetables are crisp-tender.
  2. Add noodles and cook until almost done.
  3. In a cup, whisk together milk and flour. Stir into soup mixture and boil gently for 3 minutes.
  4. Stir in butter, heat through, and serve.


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