- 3 Tbsp. butter
- 1 carrot, sliced
- 2 stalks celery, sliced
- 1/4 cup green pepper, diced
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 6 cups chicken broth
- 1 1/2 cups milk
- 1/2 tsp. crushed dried marjoram leaves
- 1 chicken boullion cube
- salt and pepper to taste
- 1 chicken breast, cooked and cubed
- 6 oz. bow-tie noodles
- 1/4 cup all-purpose flour
In a large pot, melt butter. Add carrot, celery, green pepper, onion and garlic. Cook over medium heat until vegetables are slightly tender, but still a little crisp. Add chicken broth and 1 cup of the milk. Stir in marjoram, boullion cube and salt and pepper.
Add noodles and chicken. Cook until noodles are almost done.
In a cup, stir together remaining milk and the flour until smooth. Add to soup. Stirring over medium-high heat, bring soup to a boil and boil for three minutes.