Contributed by: Edit

Ingredients Edit

Directions Edit

  1. In a large saucepan combine broth, cooked chicken, carrots, celery, onion and salt and pepper.
  2. Over medium heat cook until vegetables are crisp-tender.
  3. Add noodles and cook on medium heat until almost done.
  4. Stir in one cup of milk at this time.
  5. Reduce heat.
  6. In a small bowl whisk together milk and flour; slowly stir into soup mixture and boil gently for 3 minutes.
  7. Stir in butter or margarine.
  8. Makes 8 to 10 servings.
  9. Make broth by cooking three or four chicken breast (you can also use dark meat)in the 8 cups of water.
  10. You will need to salt the chicken and maybe add a little salt to the water.

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