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CREAMY CHICKEN NOODLE SOUP


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Member since 2006

Serves 8-10 | Prep Time | Cook Time

Ingredients

8 Cups Chicken Broth*
1-2 Cups Diced Cooked Chicken
3/4 Cup Quartered, Thinly Sliced Carrots
1/2 Cup Sliced Celery, Including Some Leaves
1/2 Cup Chopped Onion
Salt and Pepper to Taste

6 Oz. Noodles, I use flat noodles such as No Yolk Noodles.
1 Cup Milk
1/2 Cup Milk
1/4 Cup All-Purpose Flour
2 Tablespoons Butter or Margarine


Add noodles and cook on medium heat until almost done. Stir in


one cup of milk at this time. Reduce heat. In a small bowl


whisk together ½ cup milk and flour; slowly stir into soup


mixture and boil gently for 3 minutes. Stir in butter or


margarine. Makes 8 to 10 servings.


* Make broth by cooking three or four chicken breast (you can


also use dark meat)in the 8 cups of water. You will need to


salt the chicken and maybe add a little salt to the water.


Pairs Well With


Notes

A dash of local for every season
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