Greek Chicken Soup

• Three 3-pound chickens, halved
• 5 quarts cold water
• 5 large carrots (about 1 pound), 1 halved lengthwise and 4 cut into 1/2 -inch dice
• 5 celery ribs (about 1 pound), 1 halved lengthwise and 4 cut into 1/2 -inch dice
• 5 large flat-leaf parsley sprigs, plus 2 tablespoons finely chopped parsley
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 tablespoon unsalted butter
• 1 large Spanish onion, quartered through the root end
• Salt
• 2 pounds large Yukon Gold potatoes, peeled and cut into 1/2 -inch dice
• Freshly ground pepper
• Lemon wedges, for serving

1. Cut the breasts off the chickens and discard the skin.
2. Cut the meat into 1-inch pieces and refrigerate.
3. Put the chicken halves in a large soup pot.
4. Add the water, carrot and celery halves, parsley sprigs, bay leaves and peppercorns.
5. Melt the butter in a medium skillet.
6. Add the onion quarters and cook over moderately high heat until browned, about 5 minutes; add to the soup pot.
7. Season with salt and bring to a boil.
8. Skim the broth and simmer over moderately low heat until the chicken falls off the bone and the broth is flavorful, about 3 1/2 hours.
9. Let cool slightly.
10. Strain the broth into a large saucepan and skim off the fat.
11. Bring the broth to a boil.
12. Add the diced celery and cook for 3 minutes.
13. Add the diced carrots and cook for 5 minutes.
14. Add the potatoes and cook for 5 minutes.
15. Season the reserved breast meat with salt and pepper, add it to the soup and simmer until it is cooked through and the vegetables are tender, about 5 minutes.
16. Season the soup with salt and pepper, sprinkle with parsley and serve in bowls.
17. Pass the lemon wedges at the table.

three, cold water, carrots, celery, flatleaf parsley sprigs, bay leaves, peppercorns, unsalted butter, spanish onion, salt, potatoes, freshly ground pepper, lemon wedges

Taken from www.foodandwine.com/recipes/greek-chicken-soup (may not work)