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    Creamy Chicken Noodle Soup

    Source of Recipe


    List of Ingredients

    3 quarts chicken broth (canned, bouillon or from scratch)
    3-4 c. chopped chicken
    sliced carrots
    1 12 oz. pckg. frozen egg noodles
    1/2 cup flour mixed with 1 cup water for thickening
    2 cups fat-free half and half (Land o' Lakes)


    Pour chicken broth into large saucepan or dutch oven. Add chopped carrots (as much as you want), chicken and noodles. Simmer until noodles are tender - 20-30 minutes. Stir flour and water together until smooth and then pour slowly into broth until soup thickens to your liking. You may need to make more flour/water mixture if you want it thicker. Pour in 1/2 and 1/2 to make soup creamy. Taste for salt and add freshly ground pepper to taste. You can add other vegetables such as peas and corn.




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