Yield: 8 cups

This chicken soup tastes better on the second day, so make it ahead of time if you can. A little curry might be added unless a curried dish is served in the same meal.

The real trick is to saute vegetables first and then proceed to make the soup. This, by the way, is a chef's secret for making superb soups. Save the rest of the chicken (fowl) for salad for another meal. Supu Ya Kuku may also be made when there is leftover chicken available. In this case use four chicken bouillon cubes following above method without the fowl, but use 2 cups of diced chicken instead of 1.

In a 3-quart saucepan:

Saute: 1/2 cup ONIONS, finely chopped

1/2 cup CABBAGE, finely chopped

1 small TOMATO, finely diced

1 stalk CELERY, finely chopped in

2 oz. BUTTER or MARGARINE until soft but not brown.

Add: 1 5-lb. FOWL (fat hen), cut in quarters

2 quarts WATER

1 tsp. SALT

1/2 tsp. PEPPER.

Simmer gently for 1 hour or until meat is tender.

Remove the fowl.

Cut 1 cup of the meat in 1/2 inch cubes and add to the soup.

Correct the seasonings to your taste.