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Chicken and Vegetable Soup - 18Qt. Roaster

2 Qts. Chicken broth
2 Bay leaves
2 Medium Onions, chopped
1 tsp salt
4 Stalks Celery, thinly sliced
2- 3 tsp. Italian herb seasoning
6 Carrots, thinly sliced
1 tsp. Celery seed
2 Cans (15 oz. ea.) Stewed Tomatoes
1 tsp. Ground black pepper
1 Pkg. (20 oz.) Frozen mixed vegetables
2 lb. Cooked chicken, cut up
2 Cans (10 oz. ea.) Whole kernel corn

Preheat Roaster Oven to 400 ̊ F.

Lightly wipe Cookwell with cooking oil. Add half of chicken broth and fresh vegetables.
Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften. Add remaining ingredients.
Stir to mix. Reduce temperature to 325°F. cover; cook 45 to 60 minutes or until vegetables are tender and soup is hot.

Serves 10 to 12


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