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] |
CHEF FREDDY'S OWN RECIPE
ALL INGRED. MORE OR LESS AS
DESIRED... CF
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