Chicken Soup - cooking recipe

Ingredients

6 large chicken backs
1 1/2 lb. chicken gizzards
4 stalks celery
2 medium onions, chopped
1 green pepper, chopped
8 medium white potatoes, cubed
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
8 fresh carrots
3 qt. water
1 (16 oz.) pkg. frozen mixed vegetables
1 (16 oz.) can corn
1 1/2 c. elbow macaroni
1 large can tomato puree
1 large can sliced tomatoes
1 (10 oz.) pkg. okra (if desired)

Preparation

Wash and clean chicken backs and gizzards, leaving fat on backs.
Split backs in half.
In a large pot, cook for 45 minutes the chicken backs, gizzards, celery, onions, green pepper, potatoes, salt, pepper, garlic powder, carrots and water.
Add the remaining ingredients after the mixture cooks.
Okra may be omitted if you dislike it.
Cook for another 15 minutes.
Serve in bowl or cups.
Soup will be thick like a stew.
Good with corn bread or crackers.
Good hearty eating.
Enjoy!