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 Tbsp Minced onion
1/4 cup Chicken bouillon (or 6
Crushed cubes)
1 lb (1 box) macaroni (or equiv-
-alent amount of pasta)
6 Tbsp Butter
1/3 cup Flour
1 1/2 cup Milk
1/2 Tbsp Bell’s Seasoning
1/4 tsp Sage [ground]
1/4 tsp Thyme [ground]

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…