1 fryer chicken cut up

4 cups of water

2 chicken bouillon cubes

1 bay leaf

1 onion

1 stalk celery

1 peeled carrot

1/2 cup margarine

1/2 cup flour

2 1/2 cup milk

1 1/2 cup evaporated milk

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/8 teaspoon nutmeg

1/4 teaspoon turmeric

salt and pepper

Put first 7 ingredients in the kettle, boil, then simmer covered for 1 1/2 hours. Remove skin and bones from chicken, and cut meat into bite-size pieces. Strain broth and reserve. In the same kettle, melt margarine and blend in flour. Add milk and evaporated milk. Cook until thickened, stirring constantly. Add thyme, marjoram, nutmeg, turmeric, reserved broth, and chicken pieces. Heat well. Season to taste with salt and pepper. **You can also add cooled rice to the body of the soup**