Chicken and Bean Soup

Title: Chicken and Bean Soup
Categories: Chicken Soup
Yield: 20 servings

1 Large chicken or pieces
1 Water sufficient
1 Large onion chopped
1 tb Poultry seasoning
6 Carrots cut bite sized
2 tb Pepper
6 Medium potatoes cubed
1 tb Thyme
6 Celery stocks chopped
1 tb Salt
4 c Beanland soup mix

Put Chicken into large pot and cover wi th water bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to pot. Remove skin bones and fat from chicken and break into bite sized pieces. Put chicken, potatoes, carrots, celery, beanland soup mix, and spices into stock pot.
There should be approx. 20 to 25 cups of water in pot.
Bring to boil and simmer 1 hour until vegies are tender.