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 tsp dried marjoram
  • Salt and pepper to taste
  • 6 oz uncooked thick noodles
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 2 Tbsp butter


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. 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, heat through, and serve.

Servings: 8
Submitted by: Recipe Group Member

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