Chicken Vegetable Soup

2 (3-3 1/2 lb) broiler-fryer chickens, cut up
6 cups water
1 Tbsp plus 1 tsp salt
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp dried basil leaves
1 bay leaf
3 med carrots, cut into 3 x 1/4 inch strips
3 small onions sliced
10 oz pkg frozen cut green beans
4 small zucchini, cut into 1/4 inch slices
1/2 Cup uncooked small macaroni rings

Heat chicken, water, salt, garlic salt, pepper, basil & bay leaf to boiling.

Reduce heat, cover and simmer until chicken is done, 45 min to 1 hour.

Remove chicken from broth, reserve broth. 


Cool chicken quickly. Remove
chicken from bones. Cut chicken into small pieces. Skim fat from broth.

Add 2 cups cut-up chicken, the carrots, onions and frozen beans to broth.

Heat to boiling, reduce heat, cover and simmer 20 minutes. Stir in
zucchini and macaroni. 


Heat to boiling, reduce heat. Cover and simmer until macaroni is tender, 10 to 15 minutes. 


Makes 6 servings


Shared by Beverly Andrews Gaskins Thaxton


The Pot Stirrers