CHICKEN SOUP
1 (2 lb.) chicken1 gal. water (approximately)1/2 tsp. black pepper1/2 tsp. salt2 c. chopped celery with leaves1/2 c. chopped onion4 carrots, diced1 can vegetable beef soup1 large or 2 medium potatoes, diced
Cook chicken in water until easily removed from bones. Debone and chop meat. You will need at least 2 cups of poultry. Pour water and all remaining ingredients into large Dutch oven or pan. Bring to boil, then simmer until all vegetables are cooked.