| Chicken Soup
One 3- to 4-pound chicken, cut up 4 quarts water 3 carrots, cut into chunks 3 celery ribs, cut into chunks 2 medium onions, cut into chunks Salt to taste Pepper to taste 1. Rinse the chicken under cold running water. Place all ingredients in a large soup pot over medium-high heat; bring to a boil. 2. Reduce the heat to low and simmer until the chicken meat falls off the bones, about 1-1/2 hours. Serve immediately, or follow Serving Tip. -------------------------------------------------------------------------------- SERVING TIP: If not serving this immediately, let cool slightly then cover and refrigerate; before reheating, remove and discard any fat that has risen to the surface. 8 to 10 servings |