Name: Chicken Soup
Yield: 4 servings
Ingredients: 1 stewing chicken; 6 c. water; 4 onion slices; 3 stalks celery, diced; 1 tsp. salt; 1/8 tsp. pepper; 1 (16 oz.) can tomatoes and juice, cut up; 3 carrots, sliced; 1 onion, chopped; 4 tsp. instant chicken bouillon granules

1

Combine the first six ingredients in Dutch oven.

2

Simmer, covered, for 2 hours or until chicken is tender.

3

Remove chicken from broth.

4

Add remaining ingredients.

5

Simmer, covered, for 30 minutes or until carrots are tender.

6

Remove skin and bone from chicken and return meat to broth.

7

Add 1 cup frozen peas.

8

Cover and simmer 15 minutes or until vegetables are tender.

9

Serves 10.

Chicken Soup

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