Recipe Coments: This soup is good served over Chinese noodles with one cup of shredded cheese on top.

Recipe Instructions: In a heavy pot combine cooked squirrel and chicken and all ingredients. Cook in a slowly, stirring occasionly, for three to four hours or until thick.
If the soup doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.

Ingredients:

• 4 squirrels, cooked, boned reserve broth
  
• 2 frying chickens, cooked, boned reserve broth
  
• 3 large onions, chopped
  
• 2 small potatoes, cubed
  
• 4-5 carrots, sliced
  
• 1 (16 ounces) can cream-style corn
  
• 1 (16 ounces) can tomatoes
  
• 1 (6 ounces) can tomato paste
  
• 2 beef bouillon cubes
  
• 4 hot peppers
  
• 7-8 drops Worcestershire sauce
  
• 1 Tablespoon brown sugar
  
• 1 (8 ounces) can water chestnuts, chopped
  
• salt and pepper to taste
  
• 5 1/2 cups squirrel broth or chicken broth
  
  
  

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