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 In a Large saucepan combine broth, cooked chicken, carrots, celery, onion and salt and pepper. Over medium heat cook until vegetables are crisp-tender. 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 1/2 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. When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
