Cardy Chicken Vegetable Soup

• 3 chicken breasts
• 29 ounces Hunts tomato sauce
• 14 12 ounces stewed tomatoes
• 14 ounces Swanson chicken broth
• 1 turnip
• 4 red potatoes
• 1 white onion
• 3 celery ribs
• 1 12 cups carrots
• 1 12 cups navy beans
• 2 tablespoons barley
• 32 ounces frozen mixed vegetables
• 1 (14 1/2 ounce) can corn

1. In about 3-4 cups water bring chopped raw chicken to a boil for about 10-15 minutes (until cooked through).
2. While chicken cooks-chop turnip, celery, onion, potatos & carrots.
3. Once chicken is cooked put chicken in dish and refridgerate until later-keep water and add tomato sauce, all chopped vegetables, beans, barley,chicken broth & stewed tomatoes-let this come to a slow rolling boil for about 30 minutes then put on low heat and cook for about 2 hours-season to taste with Mrs.
4. Dash.
5. 30 minutes prior to serving add chicken back in with drained can corn, and frozen vegetables.
6. Again bring to slow boil for about 30 minutes and then serve.
7. one serving is approximately 1.5 cups.

chicken breasts, tomato sauce, tomatoes, chicken broth, red potatoes, white onion, celery, carrots, navy beans, barley, mixed vegetables, corn

Taken from www.food.com/recipe/cardy-chicken-vegetable-soup-383843 (may not work)