Chicken Vegetable Soup
(yield: 25: 1 cup each)
12 c. chicken broth
2 large onions, cut-up
2 large carrots, cut-up
2 large celery stalks, cut-up
3 c. canned or cooked tomatoes
6 c. whole kernel corn, undrained
6 c. canned or cooked chicken, cut-up
procedure:
1. heat broth to boiling, add cut-up vegetables and tomatoes,
2. cover and boil gently, about 1 hour and 15 minutes, until vegetables are tender,
3. add rest of ingredients. boil gently a few minutes longer to blend flavors,
menu idea: serve with peanut butter sandwich and fruit pie.
Source: KJFSC