Mom’S Chicken Soup

1. 1

   Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired.

2. 2

   Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender.

3. 3

   Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.