Stick to the ribs Chicken and Potato Soup

Stick to the ribs Chicken and Potato Soup

(Garnish with cheddar cheese)

1 medium onion, chopped fine
1 small red bell pepper cleaned & chopped
2 celery stalks, sliced thin
2 tablespoon butter
1 clove garlic, chopped fine
3 large potatoes, peeled and diced
2 carrots sliced
8 ounce package mushrooms, sliced
3 pounds mixed chicken pieces
1/2 teaspoon thyme
7 cups water
Salt & pepper to taste

In large pot over medium heat, saute onion, bell pepper and celery in butter until very tender (about 5 to 7 minutes).

Mix in garlic, potatoes, carrots and tomato.  Add chicken pieces and seasonings.

Add water and bring to boil.  Reduce heat and simmer, covered for 2 hours.

Take out chicken pieces and remove meat from bones and cut into pieces.

Sprinkle cheddar cheese on top of each bowl.