8 cups chicken broth or bouillon
1-2 cups diced cooked chicken
1 cup milk
1 cup quartered, thinly sliced carrots
2 cups chopped onion
1 stalk celery, sliced (optional)
1 clove garlic minced
salt
freshly ground pepper
In large kettle combine broth, chicken, milk, carrot, onion, garlic, salt and pepper. Cook over medium heat until vegetables are crisp and tender.
6 ounces homemade noodles (recipe below)
2 cup milk
¼ cup all-purpose flour
2 Tablespoons butter
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. Makes 8 to 10 servings. Salt to taste.
