Chicken Soup II

• 4 chicken breasts
• 4 medium potatoes, peeled and cut up
• 1 (15 ounce) can tomatoes (or fresh)
• 1 (10 ounce) box frozen okra (or fresh)
• 1 (15 ounce) can white corn (or frozen)
• 4 medium carrots
• 2 medium onions
• 3 stalks celery
• 1 cup rice
• 1 (8 ounce) box macaroni
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 (10 ounce) box frozen mixed vegetables
• salt & pepper, to taste

1. Place chicken in a stockpot and cover with water.
2. Boil chicken until it falls off the bone.
3. Remove bones and gristle.
4. Set aside.
5. Cook potatoes in fresh water until tender (not mushy).
6. Rinse.
7. Cook carrots in broth until tender.
8. Add remaining ingredients and cook at least another 30 minutes.

chicken breasts, potatoes, tomatoes, frozen okra, white corn, carrots, onions, stalks celery, rice, macaroni, cream of chicken soup, mixed vegetables, salt

Taken from www.food.com/recipe/chicken-soup-ii-2567 (may not work)