Country style chicken soup ^

Yield: 6 servings

Measure Ingredient
1 small Stewing chicken OR-
6 \N Backs and necks
8 cups Water
1 cup Chopped celery
1 cup Sliced carrots
1 medium Onion, sliced
1 small Bay leaf OR-
½ teaspoon Dill seeds
1 large Potato, diced
2 teaspoons Salt
¼ teaspoon Pepper

Place chicken and water in large kettle, simmer 1 to 1½ hours. Add celery, carrots, onion and bay leaf or dill; simmer another 30 minutes. Remove chicken meat from carcass. Refrigerate chicken and vegetables in broth overnight. Skim off excess fat. Add potato, salt and pepper to soup. Simmer 30 minues and serve. You can use leftover chicken to make this soup and omit refrigerating overnight.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-07-95

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