Chicken Soup

• 2 chicken breast halves, with skin & bones
• 2 stalks celery
• 2 (32 ounce) bags baby carrots
• 2 red onions
• 2 large tomatoes
• penne pasta (optional)

1. Fill up a really large pot with water and leave about 4 inches from the top high to boil.
2. While water heats up, salt it with some kosher salt or table salt doesn't matter.
3. Clean off the split chicken and remove any bones that are attached loosely.
4. Place chicken in boiling water.
5. Chop up the celery add to water.
6. chop up the onions & tomateos into quarters add to water.
7. Put in 3 bags of baby carrots into water.
8. Cover and turn down heat to medium temperature.
9. Let cook for 3 hours stirring occasionally and adding salt to taste.
10. Remove chicken before serving and remove the bones & skin & chop up before adding back to the soup.

chicken, stalks celery, carrots, red onions, tomatoes, penne pasta

Taken from www.food.com/recipe/chicken-soup-495471 (may not work)