1 whole fryer chicken
1 gallon water
2 tbsp. soy sauce
1 tsp. ground sage
1 tbsp. ground black pepper
1/4 cup parsley flakes
2 tsp. ground mustard seed
3 tbsp. oregano flakes
1 (16 oz.) bag baby carrots
1 (16 oz.) bag frozen mixed veggies (we like Asian mix with pea pods and water chestnuts)

Open chicken package in empty sink. Remove and feed the cats the gizzards or throw them away. Rinse chicken with cold water, removing any pin feathers as you go. Place chicken in large stock pot. Season with soy sauce, sage, black pepper, parsley, mustard seed, and oregano. Add water. Bring to a boil over medium high heat. Once boiling, cover pot and reduce heat to simmer. Simmer about an hour.

Remove cover and gently slip carrots into the water. Cover continue simmering about 30 more minutes.

This would be a great time to make some noodles or rice to serve this soup over. Remove cover and check chicken for doneness. I do this by trying to remove the chicken from the pot, usually by this point it's falling apart so I have to fish the chicken out of the water. A more scientific test is to pierce the chicken flesh and see if the juices run clear, or use a meat thermometer (160°F is done).

Place the chicken on a large dinner plate and remove the skin, bone, and any grizzle. Chop the meat and slip into the broth. Sip the broth for flavor and adjust as desired. When the broth is simmering again, slowly add the frozen veggies, 1/3 of the bag at a time, so the temperature does not drop. Cover pot and simmer about 15 minutes.

Serve this soup over boiled noodles, cooked rice, or with crackers on the side.

Note: Chicken bones are not good for animals as they splinter when they're bitten, so be sure to double bag them before throwing away. The skin and grizzle they can chew on so toss them out by the back fence.

Submitted by: JaNell Hancock