2 lg. fryers or 3 sm.
6 to 8 lg. potatoes
1 sm. pkg. carrots
1 (No. 3) can peas, drained
1 (No. 3) can string beans, drained
1 (No. 3) can whole kernel corn, drained
1 can water chestnuts, sliced (optional)
2 or 3 Khoyrbi roots, sliced thin (optional)
1 lg. onion or two med.
1/2 c. green onions
2 cans Rotel tomatoes (juice in)
1 lg. can stewed tomatoes, mashed (juice in)
1 tbsp. parsley flakes
1/2 c. celery

Cook potatoes until water is nearly bone and very creamy, use a large cooker the size used for canning. Add cooked carrots, cut up onions, and mashed tomatoes. Then add all other ingredients, stirring to mix. Add as much chicken broth as needed to make soup thin or thick. Add chicken that has been boiled, deboned, and cut in small pieces. Simmer until done, about 30 minutes. This makes a cooker full of hearty, nourishing soup, and can be changed to suit any taste.