Too simple cream of chicken noodle soup
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Too simple cream of chicken noodle soup
  Chicken    Soups    Poultry    Creams    Noodles  
Last updated 6/12/2012 12:53:39 AM. Recipe ID 15484. Report a problem with this recipe.
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      Title: Too simple cream of chicken noodle soup
 Categories: Cyberealm, Soups, 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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Recipe ID 15484 (Apr 03, 2005)

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