This recipe was a joint effort. My cousin, Sue, had been down with the common cold for better than 3 weeks. After all the doctor visits and medicine her doctor finally told her that she needed some homemade chicken soup! Well Marlene (our other cousin) called me to ask for a recipe. I just didn’t have one, when we were growing up we didn’t have soup. My dad liked meat and potato meals, so that was what mama fixed most of the time. Of course we had our share of soup beans and corn bread. However you know there is a difference between bean soup and soup beans. We will talk about that later also. So we called our cousin Carol, and between all of us we came up with a homemade chicken soup that is soooooo good. Anyway it seemed to do the trick for Sue, she was up and at her usual self in a few days, (we all call her Sergeant Sue). Anyway the recipe is great and now my grand children ask me to make it a couple times a month! I hope you all enjoy this!

COUSIN’S CHICKEN SOUP

1 WHOLE CHICKEN

4 STALKS CELERY (diced up)

3 LARGE CARROTTS (diced up)

1 LARGE ONION (diced up)

½ STICK BUTTER

1 LARGE CAN CHICKEN BROTH

1-TABLESPOON PEPPER

2 TEASPOONS SALT

1-TABLESPOON PARSLEY

1 BOX OF Wyler’s (Mrs. Grass soup mix)

NOTE I JUST USE THE GOLDEN FLAVOR EGG NUGET’S AND THE FLAVORING MIX, NOT THE NOODLES.

I COOK MY WHOLE CHICKEN IN SALT WATER TILL DONE, LET COOL AND REMOVE SKIN AND BONES. I DRAIN MY BROTH THAT THE CHICKEN COOKED IN THROUGH A STRAINER (TO REMOVE ANY BONES THAT MIGHT HAVE COOKED LOOSE. SAVE BROTH) THEN I SATUE MY CELERY AND ONIONS IN BUTTER TILL THE ONIONS ARE TRANSPARENT AND ADD THEM TO THE CHICKEN BROTH ALONG WITH THE CARROTS SHREDDEDCHICKEN, GOLDEN EGG NUGETS AND SEASONING PACKETS, SALT AND PEPPER, PARSLEY AND THE LARGE CAN OF CHICKEN BROTH LET SIMMER FOR ABOUT 2 HOURS. JUST BEFORE SERVING I ADD MY NOODLES. THEY WILL BE TENDER IN ABOUT 7 MINUTES. ENJOY!