INGREDIENTS
4 cups
organic chicken stock
2 cups
cooked free-range chicken shredded
1 cup
chopped carrots
1/2 cup
chopped celery
1/2 cup
frozen peas
1
bay leaf
1 tsp
dried parsley
1 tsp
Real Salt
1 tsp
black pepper
2 cups
Pamela's Baking & Pancake Mix
1/4 tsp
dried thyme
1/2 tsp
dried parsley
ground nutmeg
1/2 tsp
Real Salt
2/3 cup
organic milk