Soup: Chicken Crab Soup

3 chicken pieces

1 qt. water or chicken broth

1 lb. canned crab meat

3 pt. (42 oz.) canned tomatoes, cut up

1 c. diced potatoes

3/4 c. diced celery

3/4 c. diced onion

2 to 3 tsp. seafood seasoning (Old Bay)

1 tsp. salt

1/2 tsp. salt

1 c. frozen corn, thawed

1 c. frozen peas, thawed

Place water or broth and chicken in a 6-quart pan.  Bring to boil.  Reduce heat, cover, and simmer for 1 hour.  Remove chicken.  Allow to cool and remove chicken from bone.  Meanwhile, add tomatoes, potatoes, celery, onions, and seasonings to broth.  Simmer, covered, until vegetables are tender.  Add corn, peas, chicken pieces and crab meat.  Simmer another 10 to 15 minutes.  Makes eight servings.

Ruth Massey

From the Kitchens of CMC

Columbus Mennonite Church

2004