2 lg Chicken Breasts [bone in
& skin on} 2 lg Chicken Thighs [bone in
& skin on] 1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or
Peeled) [/” cubed] 2 tb Minced onion
1/4 c Chicken bouillon (or 6
Crushed cubes) 1 lb (1 box) macaroni (or equiv-
-alent amount of pasta) 6 tb Butter
1/3 c Flour
1 1/2 c Milk
1/2 tb Bell’s Seasoning
1/4 ts Sage [ground]
1/4 ts Thyme [ground]
1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;
then remove from the broth and set aside… 2) Add the macaroni (or the pasta) and all of the veggies to the broth and
cook `til tender.. 3) Remove the skin, bone the chicken and slice/dice the meat to /” to /”
pieces as desired and add to the broth… 4) Add the bouillon a little at a time `til the desired flavor is achieved,
being sure to mix well, sampling as required… 5) In a small bowl, melt the butter, then whisk in the flour to form a
paste, slowly whisk in the milk `til smooth and creamy, then add to the soup stirring `til well blended… 6) Add the “Bell’s Seasoning” and the remaining spices and simmer for 20
min.; Cool to desired temp. and serve…