Ingredients
1 roasting chicken (about 5 pounds), cut up and skin removed2 celery ribs, sliced1 large onion, chopped2-1/2 quarts water1 can (14-1/2 ounces) stewed tomatoes4 medium carrots, sliced2 medium potatoes, peeled and cubed1 medium turnip, peeled and cubed2 tablespoons chicken bouillon granules1/2 teaspoon minced fresh parsley3/4 teaspoon each dried basil, oregano and tarragon3/4 teaspoon salt3/4 teaspoon pepper1/2 teaspoon garlic powder2 cups fresh broccoli florets2 cups frozen peas, optional
Preparation
Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool.
Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.
