RIVERVIEW RECIPE: Chicken Vegetable Soup


1 – 2.5-3 lb. chicken

1 medium onion, chopped

3 ribs celery, chopped

3 carrots, scraped and sliced thin

1 lg. potato, diced

1 (1lb.) can tomatoes

salt and pepper to taste



Cut chicken up and cover with water, add onion and celery. Bring to boil, then simmer until meat is tender. De-bone chicken. Return chicken to broth and add remaining ingredients. Bring to boil; reduce heat and simmer about 1 hour and 30 minutes or until vegetables are tender. You may need to add more water to soup while cooking.