Chicken Soup...Plus

• 4 lb. chicken parts
• 3 c. tomatoes
• 2 c. sliced onion
• 6 c. sliced celery
• 3 c. sliced carrots
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. pepper
• 1 tsp. celery salt
• 1 tsp. oregano
• 6 bay leaves
• 1 (24 oz.) pkg. frozen cut corn
• 1 (24 oz.) pkg. frozen baby lima beans
• 1 (10 oz.) pkg. frozen okra

1. Place chicken in kettle.
2. Fill to nearly full with water.
3. Add a dash of salt and pepper.
4. Bring to boil then reduce heat, cover and simmer for 1/2 hour.
5. Remove chicken from broth to cool and skim fat from broth.
6. Measure broth and place in 10 quart pot; add enough water to make a total of 18 cups.
7. Add seasonings and fresh vegetables and boil.
8. Meanwhile, remove skin and bones from chicken and cut into small chunks.
9. Add frozen vegetables and chicken. Bring to boil again.
10. Reduce heat; cover and simmer 1 1/2 hours. Remove bay leaves to serve.

chicken parts, tomatoes, onion, celery, carrots, salt, garlic powder, pepper, celery salt, oregano, bay leaves, corn, frozen baby lima beans, frozen okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016643 (may not work)