Chicken Pepper Pot Soup

Chicken Pepper Pot Soup 2 tablespoons vegetable oil 2 large celery stalks, diced 1 large green pepper, diced 1 medium onion, diced 3 medium all-purpose potatoes, peeled and diced 3 tablespoons flour 5 cups chicken broth 2 teaspoons TABASCO brand Pepper Sauce 1/2 teaspoon dried thyme 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 pound boneless, skinless chicken breast halves 1/4 cup fresh chopped parsley In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally. Stir flour into mixture; cook 1 minute. Add chicken broth, TABASCO® brand Pepper Sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley. Makes 6 servings.