Chicken Soup

1 chicken (3 lbs)

Celery

3-4 pods garlic

1 large onion

1 or more bell pepper chopped

Salt and pepper to taste

Add these items to chicken and water. Bring to a boil then add:

1 heaping tbs basil

4-8 bouillon cubes (according to how lean chicken is)

1 tbs cumin

2 tbsp poultry seasoning

2 handfuls parsley

2 tbs old boy seasoning

1 large can of tomatoes

Bring to a boil and slowly boil.

Add carrots, thin egg noodles and instant rice the last 30 minutes. About 10 minutes before done add 1 cup of peas, 1 or ½ pkg of frozen okra or 1 small frozen corn, 1 pkg frozen mixed vegetables (I like the ones for stir fry), and 1 can of mushrooms.

Cool and debone chicken. Keep deboned chicken separate in a covered dish and add it to the hot soup as you ear. This will keep the chicken from becoming sticky.

Ellen Miller