Chicken Soup

1. 1

   Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all celery leaves and 3 carrots in a soup kettle.

2. 2

   Cover and bring to boil.

3. 3

   Skim off foam.

4. 4

   Reduce heat to simmer and cook for 2 hours or until meat is tender.

5. 5

   Remove meat, veggies and peppercorns.

6. 6

   Strain stock if desired.

7. 7

   Chill stock then skim fat layer.

8. 8

   Dice remaining celery and carrots; add to stock.

9. 9

   Cook until tender.

10. 10

    Remove meat from bones and dice.

11. 11

    Add chicken, rice or noodles and parsley.

12. 12

    Stir in coloring and bouillon.

* Per serving · 4 servings · Values may vary.

No additional tips available.