byblos chicken soup

2 ea whole chicken
2 ea cinnamon sticks
2 gl water
1 tbls salt
2 tsp black pepper
1 # carrots
2 cups Sliced yellow squash
2 cups sliced zucchinni
2 cups chopped onion
1.5 cups chopped parsley
3 cups tomato sauce
2 tsp chicken base
salt to taste

in a large stock pot boil the two chicken with the cinnamon sticks, salt and pepper for about 40 mins.
after chicken is cooked, remove it and debone it
put carrots and onions in the pot
add chicken on top of vegtables
add tomato sauce
cook until vetables are tender
after soup is done and squash


Serving Size: makes about 40 bowls

Number of Servings: 40

Recipe submitted by SparkPeople user MOXIEMAN.