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chicken (wings, back and legs)
3 qt. cold water
1 can carrots
1 can corn
1 can sweet peas
4 potatoes
2 medium onions, cut into
1 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. uncooked rice
1 Tbsp. garlic
1 Tbsp. paprika
2 Tbsp. Accent

This tasty soup uses the less wanted parts of the
chicken that you may be preparing for another dish. Place the
chicken parts in a large soup pot and cover with the water.
Bring to a boil and add carrots, corn, peas, potatoes, onions,
salt, pepper, garlic and paprika to taste. When chicken parts
are cooked, remove from pot. Cook soup slowly for 1 hour
longer. Then add the rice; stir. Cover and cook for another
20 minutes. Uncover; stir and put back the pieces removed
earlier. Cook just long enough to reheat them, about 5 min-
utes. Serve the soup in deep plates. Serves 6.

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