Instructions: Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour.

Remove chicken; chill and skim.

Reheat the broth. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings.

Description: "from scratch chicken broth, fresh crab"

NOTES : Look for fresh or pasteurized crab meat only: cartilage removed (regular or claw meat).

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