Chicken Soup

Name: Chicken Soup
Ingredients: 1 (2 1/2 to 3 lb.) chicken with giblets, quartered; 2 1/2 qt. water; 1 Tbsp. salt; 1 medium onion; 3 to 4 drops yellow food coloring; 6 whole carrots; 2 c. cooked rice or cooked fine egg noodles; 1/4 c. chopped, fresh parsley; 6 whole peppercorns; 6 celery stalks, divided (reserve leaves)

10 ingredients

6 steps

Ingredients

1 (2 1/2 to 3 lb.) chicken with giblets, quartered
2 1/2 qt. water
1 Tbsp. salt
1 medium onion
3 to 4 drops yellow food coloring
6 whole carrots
2 c. cooked rice or cooked fine egg noodles
1/4 c. chopped, fresh parsley
6 whole peppercorns
6 celery stalks, divided (reserve leaves)

Directions

1

Put the chicken and giblets, water and next 5 ingredients into soup kettle.
2

(Save 3 carrots and 3 celery stalks for later.) Cover and bring to a boil.
3

Skim off the foam.
4

Simmer for 2 hours or until meat is tender.
5

Remove meat, vegetables and peppercorns. Discard cooked vegetables and peppercorns.
6

Strain stock, if desired.