Chicken Wonton Soup

• 1 (3.25-pound) whole chicken, cut into pieces and skinned
• 2 celery stalks, cut into thirds
• 2 carrots, cut into thirds
• 1 small onion, quartered
• 8 cups water
• 1 tablespoon chicken-flavored bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 20 wonton wrappers, cut in half
• 1/4 cup chopped fresh parsley

1. Place first 4 ingredients in a Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Transfer chicken to cutting board; remove chicken from bones, discarding bones. Coarsely chop chicken.
2. Strain broth through a sieve over a bowl, discarding vegetables and solids. Return broth to pan. Add chopped chicken, bouillon granules, salt, and pepper.
3. Bring to a simmer; add wonton wrapper halves, 1 at a time, to broth. Simmer 8 minutes; stir in parsley.

chicken, celery stalks, carrots, onion, water, chickenflavored bouillon granules, salt, freshly ground black pepper, wonton wrappers, parsley

Taken from www.myrecipes.com/recipe/chicken-wonton-soup-0 (may not work)