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Ingredients One per line	8 C chicken broth or bullion 2 C cooked chicken, diced 1 C milk 1 C carrots, sliced 1 C celery, sliced 1/2 C onion, chopped 1 cl garlic, minced 1/2 tsp dried marjoram salt and pepper 8 oz uncooked noodles 1/2 C milk 1/4 C flour 2 tsp butter 1 can cream of chicken soup
Directions One per line	In large pot combine broth, chicken, milk, carrot, celery, onion, garlic, marjoram, salt and pepper. Cook over medium 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 and cream of chicken soup. Serves 10 people.
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