Chicken Vegetable Soup

Ingredients (16)

• 1 roasting chicken (about 5 pounds), cut up and skin removed
• 2 celery ribs, sliced
• 1 large onion, chopped
• 2-1/2 quarts water
• 1 can (14-1/2 ounces) stewed tomatoes
• 4 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 medium turnip, peeled and cubed
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon minced fresh parsley
• 3/4 teaspoon each dried basil, oregano and tarragon
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 cups fresh broccoli florets
• 2 cups frozen peas, optional