4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt & pepper to taste
1 tsp. chicken bullion granules
Put chicken, carrots, celery and onion in a lg. soup pot and cover with cold water. Heat and simmer, uncovered, till the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bullion to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together and serve.
Makes 10 servings.
