1 cut up frying chicken (EXCEPT BREAST)
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
2 (16 oz.) cans whole tomatoes, coarsely cut
5 c. water
1 tbsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn (undrained)
1 (8 1/2 oz.) can green beans, undrained
1 (8 1/2 oz.) can peas, undrained

In a LARGE kettle (or dutch oven) cook chicken and onion until browned, drain fat. Add remaining ingredients, except canned vegetables. Simmer about 1 1/2 hours. Add canned vegetables and heat through about 20 minutes. Yield: A LOT!!

This soup can be divided into individual containers and frozen for other meals. When served with a green salad and french bread, you have a hearty and nutritious autumn meal. Great with a bit of fresh Parmesan cheese grated on top!