Very Chickeny Soup

AuthorSite EditorCategory,
Yields1 Serving
 1 medium-sized chicken
 2 large carrots, diced
 2 celery stalks, diced
 1 tbsp chopped parsley
 1 tsp salt
 ½ tsp black pepper
1

Rinse and place whole chicken in 4-5 quart pot full of water. Bring to boil and simmer gently for 1 hour, then remove from stove and place over night in the refrigerator. The following day spoon solidified chicken fat from the top of the pot, remove chicken, de-bone and cut into 1-inch square pieces while broth is heating. Bring to boil, add chopped carrot, celery, salt, pepper and parsley, then simmer for 30 minutes. Return diced chicken to pot for an additional 10 minutes and serve.

Ingredients

 1 medium-sized chicken
 2 large carrots, diced
 2 celery stalks, diced
 1 tbsp chopped parsley
 1 tsp salt
 ½ tsp black pepper

Directions

1

Rinse and place whole chicken in 4-5 quart pot full of water. Bring to boil and simmer gently for 1 hour, then remove from stove and place over night in the refrigerator. The following day spoon solidified chicken fat from the top of the pot, remove chicken, de-bone and cut into 1-inch square pieces while broth is heating. Bring to boil, add chopped carrot, celery, salt, pepper and parsley, then simmer for 30 minutes. Return diced chicken to pot for an additional 10 minutes and serve.

Very Chickeny Soup