Shannon's Chicken Vegetable Soup

1000 grams of cooked chicken
(used 3 cans of Kirkland Canned Chicken Breast)
14 cups of Chicken Broth
4 potatoes
1 1/3 cups of cooked macaroni or 2/3 cup of dry macaroni
2 cups of celery chopped
2 medium onions chopped
2 cups of fresh turnip chopped
2 cups of baby carrots or chopped carrots
3 Tbsp of poultry seasoning
2 Tbsp of garlic powder
1 Tbsp of onion powder
1 Tbsp of black pepper

You can add approximately 3 to 4 tablespoons of cornstarch mixed with water at the end of cooking to make it into a lovely chicken stew. Our household nicknamed the recipe, "Chicken Stoup" Is it stew, or is it thick soup??
Can use frozen mixed veggies.
Next day you will have to add some broth if it gets too thick.

Using a large soup pot or dutch oven, saute all veggies until partially cooked .(I just add a little broth at this point so I don't add the fat and calories while sauteing). Add all other ingredients and cook for 1 1/2 to 2 hours.

Serving Size: makes 20 serving at 1 cup per serving

Number of Servings: 20

Recipe submitted by SparkPeople user RSLABOSS.