Instructions: In a large pot, put chicken (minus innards, etc.), garlic salt, pepper, Creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook chicken 1 hour. While chicken is cooking, chop onions, celery, and green bell pepper. Most people put carrots in their soup, but I dont like carrots, so I leave them out.

Remove chicken from stock. Cool, skin, bone, and cut up. Leave time for chicken to cool - its no fun to bone hot chicken. Give the skin and wing tips to the dogs, but not the bones. Chicken bones are not good for dogs. Reserve 1/2 of the breast for chicken salad another day. While meat is cooling and being boned, let stock cook down some. Skim fat off stock. Add chicken, tomatoes, chicken broth, onions, celery and green bell pepper to stock. Add more seasoning if desired. A dash or two of Tabasco sauce wouldnt hurt a baby. Cook 1/2 hour. Quarter potatoes(or cut into bite size pieces, if using larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2 hour. Like all soups, its better the next day.

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