2-3 lb. chicken, cut up
1/2 (10 oz.) can vegetarian vegetable soup
1 can water
2 sprigs parsley
1 basil leaf (optional)

Brown chicken, skin side down in cold skillet. Brown over medium heat. (I sprinkle parts with adobo or salt and pepper and then brown.) Remove from heat (skins can be removed, if desired). Pour off fat from skillet. Pour soup and water over chicken and add 5 pounds onions. Simmer 1 hour in covered skillet, turning pieces once to keep them moist. May be frozen after cooking.

OPTION: TOMATO SPECIAL. Substitute 1/2 can cream of tomato for vegetarian vegetable soup. Add 1 (10 oz.) package mixed frozen vegetables with soup and water.

OPTION: CREAMY CHICKEN. Substitute 1/2 can cream of chicken soup for vegetarian soup, add 1 (10 oz.) package frozen peas and carrots.