Creamy Chicken Noodle Soup

Serves: 8
Total Calories: 744


8 cups chicken broth or bouillon
1 1/2 cups milk
3/4 cup carrot quartered lengthwise and thinly sliced
1/2 cup celery sliced
1/2 cup green bell pepper chopped
1/3 cup onion chopped
1 clove garlic minced
1/2 teaspoon marjoram dried, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken diced cooked
6 ounces egg noodles medium, broken if desired
1/4 cup flour
2 tablespoons butter or margarine
* See note below.


* (Note: The recipe in each of these products is the same except for Recipe Treasury which calls for "1 to 2 cups diced cooked chicken" and the name of the recipe in Never Say Leftovers is "Creamy Turkey-Noodle Soup" and calls for turkey rather than chicken.) In a 6-quart Dutch oven, stir together broth or bouillon, 1 cup of the milk, carrot, celery, green pepper, onion, garlic, marjoram, salt and pepper. Over medium heat, cook for 20 minutes or until vegetables are crisp-tender.

Add chicken and noodles. Cook for 10 to 12 minutes or until noodles are almost tender.

In a cup, stir together remaining 1/2 cup milk and flour until smooth. Stir into soup mixture. Stirring over medium-high heat, bring to a boil and boil until slightly thickened. Stir in butter or margarine until melted.

Serve with toasted, buttered French bread.

Nutritional Facts:

Serves: 8
Total Calories: 744
Calories from Fat: 81

This Creamy Chicken Noodle Soup recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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