Chicken and Vegetable Soup

Everybody has a favorite chicken soup. I actually have a couple. My very favorite is from my friend Melissa, which I will hopefully post soon, but this one is also delicious and super easy (Melissa's is equally delicious, but takes longer to make). This soup is great on a fall or winter day. It actually gets better if served the day or two after you make it. Somehow it all mellows and gets tastier. Serve with tortilla chips, avocado or guacamole, chopped fresh cilantro and shredded cheese.

What you need:

4 cups water
1 whole chicken, either quartered or cut into pieces, skin on
1 onion, chopped
2 celery ribs, chopped
14 oz package frozen corn
16 oz package lima beans
14 1/2 oz can crushed tomatoes
1 can diced tomatoes
1 Tbs sugar
3 Tbs red wine vinegar
1 tsp Worcestershire sauce
1/2 to 1 tsp Tabasco
several shakes of oregano and basil
salt and pepper

Bring water, chicken, onion, celery, salt and pepper to boil. Simmer until chicken is tender, about 45 minutes or so. Remove chicken, de-fat and de-bone. Cube or shred chicken and put back into broth. Add the rest of the ingredients and bring to boil. Reduce to simmer and cook about 30 more minutes. Enjoy!

If your in a time crunch and only have 1 hour, do this: use 4 chicken breasts and chicken broth instead of the water. Boil, then simmer for 30 minutes, then follow the rest of the directions. I've done this and it's good, but there's just something about using the whole chicken with all the bones and fat that really adds lots of yummy goodness.