The number and kinds of vegetables used in making this soup are optional, and can be included according to season of the year. 1/2 tsp. salt 3 stalks celery, chopped 1 onion, chopped 1/4 tsp. cayenne red pepper 1 c. fresh potatoes, diced 1 c. fresh carrots, sliced 1 c. fresh green peas or snow peas 1/2 c. fresh turnips, diced 1 c. fresh corn, cut from cob 1 fresh green pepper, chopped 2 tomatoes, chopped 2 cans tomato soup 1 c. pasta Rosemary

1. Wash chicken thoroughly.

2. In a deep kettle, or 6 quart saucepan, combine chicken, salt, celery and water to cover. Bring to a boil. Reduce heat and cook gently until thickest pieces of chicken are tender.

3. Remove chicken from broth and remove meat from bones (debone). Return chicken meat to broth.

4. Add vegetables, pasta and 2 cans tomato soup and cook 10-20 minutes or until vegetables are just tender.

5. Sprinkle a little rosemary to season a few minutes before cooking is completed. Serves 6-8.