Granny’S Chicken And Vegetable Soup

• 1 whole Chicken
• 1 whole Onion, Quartered
• 1 bunch Celery Leaves
• 1 whole Carrot, Chopped
• 7 whole Peppercorns
• 28 ounces, weight Can Of Tomatoes, Whole, Crushed, Or Juice
• 1 cup Frozen Lima Beans
• 1 cup Frozen Corn
• 1 cup Frozen Okra
• 2 whole Onions, Chopped
• 2 teaspoons Pepper
• 2 teaspoons Salt
• 2 teaspoons Sugar
• 1/2 pounds Elbow Macaroni

1. Place the whole chicken, quartered onion, celery leaves, carrot, and peppercorns in a large pot and cover with water. Bring to a boil, then simmer until the chicken pulls apart easily, 2-3 hours.
2. Use a slotted spoon to remove vegetables and peppercorns from the broth and remove chicken as well. Set both aside. Leave the broth in the pot.
3. Pull the chicken from the bone and shred it. Return it to the broth along with the tomatoes, frozen vegetables, chopped onion, pepper, salt, and sugar. Return to a simmer or low boil. You want it to be hot enough to cook the macaroni. Add macaroni 10-15 minutes before serving, so that it doesn't get too soft.

chicken, onion, celery, carrot, tomatoes, beans, frozen okra, onions, pepper, salt, sugar, elbow macaroni

Taken from tastykitchen.com/recipes/soups/grannye28099s-chicken-and-vegetable-soup-2/ (may not work)