Mix and Match Chicken soup

by Deborah Taylor-Hough from srozen assests book

serves 10

10 cups chicken broth or 4 chicken boullion cubes dissolved in 10 cups water

cooked and chopped chicken or turkey

Grain-choose one or two(two cups)

rice, cooked any variety
barley, cooked
pasta, raw
corn
dumplings (add at the end of cooking time)

Vegetables-choose two or more
(1-2 cups - sliced, diced, or shredded)

carrots
celery
cabbage
onion
potatoes
tomatoes
green beans
yellow wax beans
turnips
parsnips
corn
zucchini
green pepper
peas or pea pods
cauliflower
broccoli
whatever you have around

Seasonings choose 2-4 (1-2 teaspoons each)

basil
cayenne (dash)
chives
cumin
garlic
marjoram
oregano
parsley
rosemary
thyme
onion powder

To prepare soup:
bring stock to boil in stock pot. Add all ingredients, salt and pepper to taste; reduce heat and simmer for at least one hour.
Freezes well.