Creamy Chicken Noodle Soup

Servings: 8
Ingredients:

8 c  Chicken broth or bouillon
1    To 2 cups diced cooked
-chicken
1 c  Milk
1 c  Quartered, thinly sliced
-carrot
1/2 c  Sliced celery, including
-some leaves
1/2 c  Chopped green pepper
1/2 c  Chopped onion
1    Clove garlic, minced
1/2 ts Dried marjoram leaves,
-crushed

Salt and freshly ground pepper to taste

In a large kettle combine broth or bouillon, chicken, milk, carrot, celery,
green pepper, onion, garlic, marjoram and salt and pepper. Over medium
heat cook until vegetables are crisp tender.

6 oz. homemade noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons
butter or margarine

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 or margarine. Makes 8 to 10 servings.