Title: Too Simple Cream of Chicken Noodle Soup
Categories: Soup Poultry
Yield: 12 Servings

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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