In a 6 quart stock pot, stir together broth, milk, carrot, celery, onion, garlic, marjoram, salt & pepper.
Over medium heat, cook for 15 minutes or until veggies are crisp-tender. Add chicken and noodles. Cook for 10-20 minutes or until noodles are almost done.
In a cup, stir together half-and-half, and flour until smooth. Stir into soup mixture. Stirring over med-high heat, boil for approx. 3 min.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.