1 (6 lb.) stewing chicken, cut up
1 (10 3/4 oz.) can tomato soup
8 c. water
1 can mushrooms
Salt and pepper to taste
1 med. bunch celery, cut into pieces
1 lb. pasta shells
1 sm. jar pimento or stuffed olives
3 tbsp. tarragon
1 tbsp. oregano

Place chicken in a large stew pot. Add water, salt and pepper and bring to a boil. Reduce heat. Cover and simmer for about 2 hours. Remove chicken and dice the meat. Add to the broth the pasta shells, pimento or stuffed olives, tomato soup, mushrooms and celery. Season with salt, pepper, tarragon and oregano. Simmer for 3 hours. Ten minutes before serving, add chicken. Serves 8.