Recipe: Chicken and Vegetable Soup (18-quart roaster oven)

CHICKEN AND VEGETABLE SOUP

2 quarts chicken broth, divided use
2 medium onions, chopped
4 stalks celery, thinly sliced
6 carrots, thinly sliced
2 lb. cooked chicken, skinned, boned, and cut up
2 cans (15 oz. each) stewed tomatoes
1 pkg. (20 oz. ) frozen mixed vegetables
2 cans (10 oz. each) whole kernel corn
2 bay leaves
2 to 3 tsp. Italian herb seasoning
1 tsp. celery seed
1 tsp. salt (or to taste)
1/2 to 1 tsp. ground black pepper

Preheat (18-quart) Roaster Oven to 400 degrees F. Lightly spray Cookwell with spray cooking oil.

Add half the chicken broth, onions, celery, and carrots.

Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften.

Add the other half of the chicken broth and remaining ingredients. Stir to mix.

Reduce temperature to 325 degrees F. Cover; cook 45 to 60 minutes or until vegetables are tender and soup is hot.

Servings: 10-12
Source: Nesco