8 c Chicken broth OR bouillon

2 c Cooked chicken, diced

1 c Milk

1 c Carrot, thinly sliced

1 c Celery + leaves, sliced

1/2 c Green pepper, chpd

1/2 c Onion, chpd

1 cl Garlic, minced

1/2 ts Dried marjoram

Salt and pepper 6 oz Uncooked noodles

1/2 c Milk

1/4 c Flour

2 tb Butter

In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over med 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.