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...
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