Rita'S Chicken Vegetable Soup

• 2 (12.5 oz.) cans Tyson Premium Chunk White chicken (we buy at Sam's)
• 4 cans Swanson chicken broth or 1 fryer or hen, boil and use the broth (it's cheaper, but more trouble)
• 1 (28 oz.) can tomatoes, blended slightly
• 1 pkg. frozen mixed vegetables
• 2 c. frozen okra, sliced
• 1 or 2 c. frozen carrots, sliced
• 1 can English peas (juice and all)
• 2 c. spiral corkscrew pasta
• 1 very large onion (2 c.), chopped
• 4 Tbsp. Worcestershire sauce
• 1 to 2 tsp. Tabasco sauce (depending on your taste)
• 1 tsp. garlic salt
• 1/2 tsp. Lawry's seasoned salt
• pepper to taste (I use quite a bit)

1. Using Fresh Chicken:
2. In large Dutch oven or stock pot, boil chicken in 3.5-quarts slightly salted water.
3. Remove chicken from broth and cut in pieces.

tyson, chicken broth, tomatoes, mixed vegetables, frozen okra, frozen carrots, english peas, pasta, onion, worcestershire sauce, tabasco sauce, garlic salt, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868886 (may not work)