2 lg Chicken Breasts [bone in and skin on]
2 lg Chicken Thighs [bone in and skin on]
1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or Peeled) [cubed]
2 tablespoon Minced onion
1/4 cup Chicken bouillon (or 6 Crushed cubes)
1 lb (1 box) macaroni (or equivalent amount of pasta)
6 tablespoon Butter
1/3 cup Flour
1-1/2 cup Milk
1/2 tablespoon Bell’s Seasoning
1/4 teaspoon Sage [ground]
1/4 teaspoon Thyme [ground]
Yield: 12 Servings
In a Dutch oven, boil the chicken `til it is ready to fall of the bones; then remove from the broth and set aside… Add the macaroni (or the pasta) and all of the veggies to the broth and cook `til tender. Remove the skin, bone the chicken and slice/dice the meat to ,” to +” pieces as desired and add to the broth… Add the bouillon a little at a time `til the desired flavor is achieved, being sure to mix well, sampling as required… 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… Add the “Bell’s Seasoning” and the remaining spices and simmer for 20 min.; Cool to desired temp. and serve…