Chicken Soup - cooking recipe

Ingredients

1 stewing chicken
6 c. water
4 onion slices
3 stalks celery, diced
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomatoes and juice, cut up
3 carrots, sliced
1 onion, chopped
4 tsp. instant chicken bouillon granules

Preparation

Combine the first six ingredients in Dutch oven.
Simmer, covered, for 2 hours or until chicken is tender.
Remove chicken from broth.
Add remaining ingredients.
Simmer, covered, for 30 minutes or until carrots are tender.
Remove skin and bone from chicken and return meat to broth.
Add 1 cup frozen peas.
Cover and simmer 15 minutes or until vegetables are tender.
Serves 10.