Grandma Simon'S Mexican Chicken Soup - cooking recipe

Ingredients

1 (4 1/2 to 5 lb.) stewing chicken, cut up
6 c. water
4 slices onion
3 stalks celery, chopped
1 tsp. salt
1/8 tsp. coarsely ground pepper
1 (16 oz.) can whole tomatoes
3 medium carrots, sliced thin
1 medium onion, chopped and browned until golden
4 tsp. instant chicken bouillon granules
1 c. frozen peas

Preparation

In a large pot, simmer chicken, sliced onion, salt and pepper for 2 hours, until chicken is tender.
Remove chicken from broth. Strain broth and cool chicken.
Cut up chicken into bite sizes, discarding skin and bones.