• 1 whole chicken about 2½ lbs.
• Limes
• 1 lb. white meat bones
• 5 stalks diced celery
• 2 large, cut-up green peppers
• 1 small, sliced onion
• 1 minced garlic clove
• 5 to 6 carrots
• 2 stalks of green onion
• 4 to 5 potatoes, cut into chunks
• 8 oz. canned tomatoes
• 2 tablespoons tomato paste
• 3 bouillon cubes
• 1 can corn-on-the-cob, cut into pieces (or thin slices)
• Vermicelli to taste
• Water

Wash chicken with limes. In a large soup pot, add enough water to cover the chicken, vegetables and bones. Bring to a boil and them reduce heat and simmer for about 45 minutes.

Strain the stock, add bouillon cubes. Discard soup bones. Debone chicken, cut into bite-size pieces. Reserve carrots.

To the both, add potatoes and when they are neatly done, vermicelli. Place chicken, carrots and corn-on-the-cob into pot. Add Lea & Perrins sauce to spice the soup, if desired.