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.