This classic comfort food always hits the spot when the weather is cold. For centuries folk lore has extolled the extraordinary healing properties of chicken soup. And for good reason. Vegetables retain the maximum amount of nutrients when cooked in soup. That’s because you’re eating both the vegetables and the water they were cooked in. Soup really is good for you!
Creamy Chicken Noodle Soup2 gallon chicken broth 6 cups carrots, sliced 4 cups celery, chopped 3 large onions, chopped 3 T minced garlic 4 tsp marjoram 4 tsp salt 4 tsp pepper 5 lbs cooked chicken, diced 3 lbs egg noodles 1 1/2 quarts milk 2 cups flour In stock pot put broth through chicken; heat to slow boil, lower heat to simmer. Cook until vegetables are tender; add noodles and cook until soft (I like to use the frozen egg noodles for a heartier soup). Stir together the cold milk and flour; stir into soup; simmer for another 30 minutes or so until thick. Season with salt and pepper to taste.