CREAMY CHICKEN NOODLE SOUP
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.