CHICKEN SOUP
1 large chicken and 2 backs
2 qt. water
1 onion, peeled and cut up
2 carrots, peeled
4 stalks celery with leaves
salt and pepper to taste
Clean chicken and chicken parts thoroughly. Place in
kettle with water and simmer one hour or more, adding more
water if necessary. Add vegetables and simmer another hour.
Remove chicken parts and set aside. Allow broth to cool.
Remove fat. Strain through cheese cloth placed in a strainer.
Discard vegetables. Remove skin and bones from cooked chicken.
Separate meat into chunks.
To serve, add some chicken meat to broth and some cooked
rice or noodles, a few fresh carrot and celery slices. Season
to taste. Use reserved chicken meat for other dishes. Makes 4
servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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