Rita'S Chicken Vegetable Soup - cooking recipe

Ingredients

2 (12.5 oz.) cans Tyson Premium Chunk White chicken (we buy at Sam's)
4 cans Swanson chicken broth or 1 fryer or hen, boil and use the broth (it's cheaper, but more trouble)
1 (28 oz.) can tomatoes, blended slightly
1 pkg. frozen mixed vegetables
2 c. frozen okra, sliced
1 or 2 c. frozen carrots, sliced
1 can English peas (juice and all)
2 c. spiral corkscrew pasta
1 very large onion (2 c.), chopped
4 Tbsp. Worcestershire sauce
1 to 2 tsp. Tabasco sauce (depending on your taste)
1 tsp. garlic salt
1/2 tsp. Lawry's seasoned salt
pepper to taste (I use quite a bit)

Preparation

Using Fresh Chicken:
In large Dutch oven or stock pot, boil chicken in 3.5-quarts slightly salted water.
Remove chicken from broth and cut in pieces.