Too Simple Cream of Chicken Noodle Soup
Categories: Cyberealm | Soups | PoultryServes: 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]
Instructions:
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...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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