Chicken Soup Supreme

• 1 fryer
• 14 c. water
• 2 chicken bouillon cubes
• 1 lb. carrots, sliced
• 1 stalk or head celery, sliced
• 2 onions, sliced
• 1 1/2 c. broken or 1 pkg. thin noodles
• 16 oz. jar salsa
• 1 lb. Velveeta cheese
• 1 hen, stewed, making more than usual broth
• 3 hard-cooked and cut up eggs
• 1 can top-grade asparagus tips
• 1 can sliced mushrooms (optional), drained (fresh ones would be okay)
• 1 can pimentos, cut up and drained

1. Remove hen from broth; cool and shred white meat (not too fine).
2. Reserve dark meat for another use.
3. Strain the broth.
4. Do the following only just shortly before you are going to serve the soup.
5. Add to the broth, eggs, asparagus, mushrooms and pimentos. The ingredients should not be cut up too fine.
6. Now, add the white chicken meat to the broth, which has been heated and slightly thickened with cornstarch.
7. Do not boil the sauce very much after you add the cornstarch; just cook until the mixture clears.
8. Be careful as to the time cooked; if not overcooked, you can enjoy it reheated.
9. The quantities of ingredients varies according to how much broth and chicken you have.
10. Just have to judge for yourself, but the soup is a flavorful broth with a few added ingredients floating through, not thick like a stew.

fryer, water, chicken bouillon cubes, carrots, stalk, onions, thin noodles, salsa, velveeta cheese, hen, eggs, mushrooms, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563714 (may not work)