Hearty Chicken Vegetable Soup

1. 3 pounds (1.5 kg) chicken (legs, thighs, wings, backs) preferably with the
2. skin.
3. 2 large onions, quartered.
4. 3-4 cloves of garlic, peeled.
5. 3 carrots, cut into bite-sized pieces.
6. 2 stalks celery cut into bite-sized pieces.
7. 3 tomatoes, quartered.
8. 3-4 small winter squash, peeled and cut into bite size pieces.
9. 1-2 potatoes, peeled and cut into bite size pieces.
10. 1 1/2 cups butternut squash, peeled and cut into

1. bite size pieces.
2. 1 sweet potato, peeled and cut into bite size pieces.
3. 1 tablespoon each paprika and salt.
4. 2 teaspoons dried parsley or a few stalks of fresh parsley.
5. 1/2 teaspoon dried bay leaf (optional).
6. Black pepper to taste.

Put chicken, onion, garlic, carrots and celery in large soup pot. Fill pot halfway with water. Bring to a boil on high heat and then reduce heat to low and simmer while removing the foamy scum that forms on top. Partially cover the pot and continue simmering on low heat for about an hour. (It's better not to add more water). **Add the rest of the vegetables and the spices and mix well. Partially cover the pot and simmer on low heat for about 45 minutes or until the vegetables are tender. Taste, and add more salt and pepper if needed. Serve hot. This makes approximately 8-10 servings. **Note: The soup can be made in two stages, if desired, in order to remove the excess fat and chicken skin. Stop cooking the soup before adding the rest of the ingredients and refrigerate overnight. The next day, skim off the congealed fat from the soup. Remove the chicken parts from the soup and pull off the chicken skin. Return the chicken to the pot and bring the soup to a boil. Continue as usual.

1. 1 cup sifted all-purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1/2 cup milk
5. 2 tablespoons salad oil

Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring until just moistened. Drop from tablespoon atop bubbling stew. Cover tightly; let mixture return to boiling. Reduce heat(don't lift cover); simmer 12 to 15 minutes. Makes 10