|Onion||1 Large, finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh tomato||1 Large, peeled, seeded, and chopped|
|Frying chickens||6 Pound, cut into pieces (2 In Number, 3 Ounce Each)|
|Boneless lean smoked ham||1⁄2 Pound, cut into 3/4 inch cubes|
|Water||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), mashed or minced|
|Crumbled dried oregano||3⁄4 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|White potatoes||2 Medium, peeled and cut into 1/2-inch crosswise slices|
|Winter squash||2⁄3 Pound, peeled and cut into 3/4-inch slices|
|Carrots||3 Medium, peeled and cut into pieces about 4 inches long, 1/2 inch thick|
|Chopped fresh parsley||3 Tablespoon|
In a large kettle sauté onion in butter until limp.
Sprinkle chicken pieces with salt and generously with pepper.
Place in kettle.
Add ham, water, garlic, bay leaf, oregano, and mono-sodium glutamate.
Cover and simmer for 30 minutes.
Add potatoes, squash, and carrots; cover and simmer for 30 minutes more, or until chicken and vegetables are tender.
Taste broth and add salt and pepper to taste.
Add parsley and simmer for 5 minutes more.
Serve in heated wide soup bowls, arranging in each bowl a portion of chicken, ham, potato, squash, and carrot.
Makes 6 servings.