2 chickens, cooked and deboned
1 c. sherry
1 heaping tbsp. paprika
2 tbsp. salt or substitute med. jar olives, juice and all
1 tsp. oregano
1 tsp. sweet basil
1 tsp. marjoram
3 tbsp. honey
2 cloves garlic
46 oz. can tomato or V-8 juice
Carrots, bell pepper, celery, onions, and potatoes, as desired

Add all ingredients to chicken broth. Cook over low heat, after boiling temperature is reached, until all vegetables are done. May be used as a soup or served over rice.