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

Place chicken, skin side down, in cold skillet. Brown over medium heat, turning to brown inside. Remove from heat (chicken skin can easily be removed at this point if you wish). Pour off all fat remaining in skillet. Replace chicken, pour soup and water over chicken and add seasonings. Simmer one hour in covered skillet turning pieces once to keep them moist. May be frozen after cooking. Serves four.

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

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