In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.