Too simple cream of chicken noodle soup

Yield: 12 servings

Measure Ingredient
2 larges Chicken Breasts [bone in
\N \N & skin on}
2 larges Chicken Thighs [bone in
\N \N & skin on]
1 pack Green beans {frozen]
1 pack Carrots [frozen]
1 pack Corn [frozen]
5 mediums Potatoes (thin skinned or
\N \N Peeled) [«\" cubed]
2 tablespoons Minced onion
¼ cup Chicken bouillon (or 6
\N \N Crushed cubes)
1 pounds (1 box) macaroni (or equiv- alent amount of pasta)
6 tablespoons Butter
⅓ cup Flour
1½ cup Milk
½ tablespoon Bell's Seasoning
¼ teaspoon Sage [ground]
¼ teaspoon 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 wisk in the flour to form a paste, slowly wisk 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...

Source: Chef Freddy's kitchen, somewhere in a basement corner of Cyberealm Bbs. Home of KookNet, in Watertown NY at (315) 786-1120

Similar recipes