8 c. chicken broth
1 1/2 c. milk
3/4 c. thinly sliced carrot
1/2 c. chopped celery
1/2 c. chopped green pepper
1/3 c. chopped onion
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
2 c. diced, cooked chicken
6 oz. med. egg noodles
1/4 c. flour
2 tbsp. butter

In a 6 quart saucepot, stir together broth, 1 cup of the milk, carrot, celery, green pepper, onion, thyme, salt and pepper. Cook for 20 minutes over medium heat. Add chicken and noodles. Cook for 10-12 minutes or until noodles are almost done.

In a cup, stir together remaining 1/2 cup milk and flour until smooth. Stir into soup. Stirring over medium-high heat, bring to a boil and boil for 3 minutes. Stir in butter until melted.