4 U.S. cans whole peeled tomatoes
8 large baby carrots, diced
2 celery, diced
2 stalks celery, chopped
12 cubes chicken bouillon
2 potatoes, peeled and cubed
5 sprigs thyme
Wash tomatoes. Utilize 3/4 cup of water and 1/2 cup ice in 6 quart microwaveable bowl, and stir to coat. Seare for 1 minute, or blanch for 3 to 5 minutes because of freezing, then drain; set aside. Stir in carrots, celery, drumsticks and chicken.
Combine tomatoes, carrots, celery, bouillon cubes, potatoes, and thime. Evenly spread vegetables in large bowl, reserving water. Puree dressing in bowl, liquid in another small saucepan until well blended. Add remaining 1/2 cup water if mixture is too thick for soft bours to cook together. Add additional salt/white pepper to taste. Continue puree with remaining vegetable mixture. Serve hot.