8 c. chicken broth or bouillon
1 1/2 c. milk
3/4 c. quartered lengthwise and thinly sliced carrot
1/2 c. sliced celery
1/2 c. chopped green pepper
1/3 c. chopped onion
1 clove garlic, minced
1/2 tsp. crushed dried marjoram leaves, crushed
1/2 tsp. each salt and pepper
2 c. diced, cooked chicken
6 oz. med. egg noodles
1/4 c. all-purpose flour

In a 6 quart saucepot, stir together broth or bouillon, 1 cup of the milk, carrot, celery, green pepper, onion, garlic, marjoram, salt and pepper. Over medium heat, cook for 20 minutes or until vegetables are crisp-tender.

Add chicken and noodles. Cook for 10 to 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 mixture. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.