Chicken Soup Mother Didn'T Make

• 1 whole fryer
• 1 pkg. chicken soup starter
• 1 1/2 c. frozen vegetables for seasoning (in freezer case close to onions and peppers)
• 1 pot water
• 3 medium carrots, sliced

1. Boil chicken, including heart, gizzard and liver for about 45 minutes.
2. Use enough water to just float the chicken.
3. Remove pan from heat.
4. Take chicken out and let it cool.
5. Save the pot of water.
6. When chicken is cool, pick the meat off the bones (don't start too early or you will invent words the dog won't stay around to hear).
7. Put chicken meat back into the pot of water.
8. Add the complete soup starter, the vegetables for seasoning and the sliced carrots.
9. Add any leftover veggies found in the fridge.
10. Cover pot and simmer at least 2 hours.
11. Serve with cornbread.
12. It will fix what ails you!

fryer, chicken soup starter, frozen vegetables, water, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536798 (may not work)