Ingredients:
2 1/2-3 1/2 lbs fryer chickens
6 cups water
3 chicken bouillon cubes
basil leaves, to your taste
1 (10 1/2 ounce) cans chicken broth
1 cup chopped celery
1 1/2 cups chopped carrots
1 1/2 cups chopped potatoes
onions, cubed ( I use 1 medium to large)
bay leaves
1 cup frozen peas
1 can cream of chicken soup
1 can cream of celery soup
Directions:
Cook chicken, water, bouillon, and basil leaves until tender.
Take meat off bones and cut into bite-size pieces.
Strain broth that chicken cooked in, if desired.
Return chicken to broth.
Add canned chicken broth, vegetables and bay leaf.
Cook until vegetables are partially tender.
Add soups and simmer for about 1 hour.
Servings: 10-12
Time preparation: 30 min.
Time total: 90 min.