Chicken Soup-Stew

• 2 large frying chickens, cut up
• 2 qt. water
• 6 slices bacon, chopped
• 1 Tbsp. salt
• 4 carrots, peeled and sliced
• 2 large onions, chopped
• 1 pkg. frozen lima beans
• 1 pkg. frozen corn
• 2 c. chopped celery
• 2 or 3 large white potatoes, cubed
• 1 (16 oz.) can tomatoes
• 1 tsp. sugar
• 1/2 pt. evaporated milk
• 1/4 tsp. cayenne pepper

1. Boil chickens and bacon in water until tender.
2. Remove from heat; cool, skin and chop chicken in large bite size pieces.
3. Store chicken in refrigerator.
4. Skim fat from broth and add carrots, onions, beans, corn, potatoes and tomatoes.
5. Cook vegetables until tender.
6. Parboil celery in a separate pan in 1/2 cup water and then add to cooked vegetables, chopped chicken and pepper.
7. Adjust seasoning.
8. Add evaporated milk just before serving and heat but do not boil.
9. Serve in soup bowls with hot crusty French bread.
10. Makes a large pot and can be frozen.

frying chickens, water, bacon, salt, carrots, onions, frozen lima beans, frozen corn, celery, white potatoes, tomatoes, sugar, milk, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1037392 (may not work)