This is definitely a labor of love, but so tasty and filling and so worth the time and effort on a cold winter day! It can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.
1Place boiler-fryer in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth reserving broth; let chicken cool. Skin and Bone chicken and coarsely chop meat; set aside.
2Place beef and pork in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 2 hours. Remove meat from pot, reserving broth; let meat cool. Coarsley chop meat; set aside.
3In a large stock pot, combine chicken, beef and pork broth; reserve 6 yo 7 cups of broth mixture. Combine broth, chopped meat, all vegetables, and tomato paste in large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45 minutes to 1 hour.
4Add worcestershire sauce, lemon juice, sugar, salt and pepper; mix well. Yield: 2 gallons.