Chicken Noodle Soup

Ingredients:

5 c. water

2 t. chicken boullion

1 bay leaf

1 t. dry thyme

¾ t. salt

¼ t. pepper

1 ½ c. cooked chicken

2 c. sliced carrots

1 medium onion, chopped

1 c. frozen peas

½ lb. pasta (or 3 c. egg noodles)

2 T. flour

2 c. milk

Directions:

1. Cube and boil the chicken in the water or use pre-cooked chicken.

2. Boil all ingredients, except milk and flour, for about 10 minutes

(or until the noodles are soft)

3. Whisk the flour a little bit of the water

4. Stir in flour mixture and milk. Heat until thickened a bit.

Spagetti Version:
(Serves 8)
10 c. water (only 5 c. if using pre-cooked and drained noodles)
2 c. carrots
1 c. celery or peas
1 c. onion
1/2 c. corn
1 1/2 c. cooked chicken or turkey
(or 3 1/2 c. kidney beans= 2 cans)
1 pound spagetti noodles
4 t. chicken boullion
1 1/2 t. salt (2t. if using beans)
1/2 t. pepper

Directions:
1. Boil all ingredients for 10 min.
2. Add 2 c. milk