Too simple cream of chicken noodle soup
Yield: 12 Servings
Ingredients:
- 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
Instructions:
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...
