Chicken Soup

• 1 chicken (2 1/2 to 3 lb.)
• 2 1/2 qt. water
• 1 Tbsp. salt
• 1 medium onion
• 6 whole peppercorns
• 6 celery stalks, divided plus leaves
• 6 whole carrots, divided
• 2 c. cooked rice or fine egg noodles (homemade is great)
• 1 Tbsp. chicken bouillon
• 1/4 c. chopped parsley
• 3 to 4 drops yellow food color

1. Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all celery leaves and 3 carrots in a soup kettle.
2. Cover and bring to boil.
3. Skim off foam.
4. Reduce heat to simmer and cook for 2 hours or until meat is tender.
5. Remove meat, veggies and peppercorns.
6. Strain stock if desired.
7. Chill stock then skim fat layer.
8. Dice remaining celery and carrots; add to stock.
9. Cook until tender.
10. Remove meat from bones and dice.
11. Add chicken, rice or noodles and parsley.
12. Stir in coloring and bouillon.

chicken, water, salt, onion, peppercorns, celery stalks, carrots, rice, chicken bouillon, parsley, color

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065904 (may not work)