Chicken Noodle or Rice Soup

This is a super delish soup recipe.

Chicken Noodle or Rice Soup

8 c chicken broth
1 c milk
1 Tbsp butter
3/4 c carrots, chopped (I usually add more)
1/2 c celery, chopped(I usually add more)
1/2 c onion, chopped(I usually add more)
1 clove minced garlic
1/2 tsp dried marjoram, crushed
1/4 tsp pepper
1/2 to 1 tsp salt to taste
2 c cooked chicken, diced
6 oz. egg noodles or 1/2 c rice
1 tsp or more Better Than Bullion chicken flavor

2 Tbsp butter
1/2 c flour
1/2 c milk

In large stock pot, cook carrot, celery, onion, garlic, salt, pepper in 1 Tbsp butter, for a few minutes. Add broth, 1 c milk. Cook 20 minutes. Add cooked chicken and dry noodles or rice. Cook 10 -12 minutes or until done. Mix 1/2 c milk, flour and butter and add to soup to thicken.

One secret to making this extra good is a jar of Better Than Bullion. They sell this at Costco, winco, etc. It is a paste rather than cube or granules. I think it tastes "better than bullion." Just add 1 tsp at a time until it tastes more chickeny. This is especially nice to use if you have your own broth that maybe isn't as strong as the canned.

Also my absolute favorite noodles for this soup are Vita Spelt Extra Wide White Spelt Noodles. There is white and whole wheat. I prefer the white for this soup. Fred Meyer's Natural section and Whole Foods sell these. They are by far the best. Just creamy and good. I first started using them since my husband can't have wheat but now I use them even when I make this for others.