Ingredients

• 1 c sliced carrots
• 1 c chopped celery
• 1 sm onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried marjoram
• 3 tb butter, melted
• 8 c chicken broth
• 2 c chopped cook chicken
• 1 8oz pkg noodles
• salt
• pepper
• 1/2 milk
• 1/2 c flour

Directions

1. Saute carrots, celery, onion, garlic, & marjoram in butter until veggies are crisp-tender. Add chicken broth and chicken. Cook over M heat for 20 mins. Add noodles & cook 10-15 additional mins. Season to taste. Mix milk and flour or cornstarch in separate bowl. Add to soup to thicken, stirring until well blended.

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