Chicken Soup for a Family's Soul

• 3 lbs whole chickens
• 1 onion, chopped
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 12 green bell pepper
• 3 boiling potatoes, sliced thin
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon sweet basil
• 2 tablespoons cornstarch
• 12 cup water
• 14 teaspoon crushed red pepper flakes
• fresh basil leaf, finely shredded (for garnish)

1. Cook chicken in large pot until done.
2. Cool chicken, remove skin and debone.
3. Cut into bite-size pieces.
4. De-fat and strain stock.
5. Return stock to large pot.
6. Add chicken, vegetables, salt, pepper and basil.
7. Cook until vegetables are done (15- 20 minutes).
8. Mix cornstarch with 1/2 cup water.
9. Add to soup to thicken slightly.
10. For an easy Chicken Pot Pie: Pour finished soup into large casserole and top with rolled biscuits dipped in butter.
11. (I use Bisquick mix to make it very quick and easy).
12. Bake at 425F for about 15 minutes until biscuits are done.

chickens, onion, carrots, stalks celery, green bell pepper, boiling potatoes, salt, pepper, sweet basil, cornstarch, water, red pepper, fresh basil leaf

Taken from www.food.com/recipe/chicken-soup-for-a-familys-soul-17117 (may not work)