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 Bells 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 “Bells Seasoning” and
the remaining spices and simmer for 20 min.; Cool to desired temp. and
serve…