1. In a large pot combine the tomato puree, paste, stock, and water; set aside. 2. In a fry pan saute the oil, onion, garlic, and carrots. 3. Add all the rest of the ingredients and put them into the large pot. 4. Simmer for 2 hours partly covered--stirring often. 5. Remove chicken being careful to get all the bones out. 6. Pick over the chicken meat and put back into the pot. 7. Skim the fat. 8. Store in refrigerator for various uses during the week. 9. Freezes well. ---------------------------------------------------------------------------
Nutrition
Ingredients
