Mom\"s chicken soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Chicken -- 3 lbs.quartered |
| 2½ | quart | Water |
| 1 | tablespoon | Salt |
| 1 | medium | Onion -- chopped |
| 6 | eaches | Celery stalk -- divided |
| Leaves reserved | ||
| 6 | Whole peppercorns | |
| 6 | Whole carrots -- divided | |
| 2 | cups | Cooked rice |
| Or cooked fine egg noodles | ||
| ¼ | cup | Fresh parsley -- chopped |
| 4 | drops | Yellow food coloring |
Directions
Put chicken, giblets water salt, onion, peppercorns, 3 stark celery, all the celery leaves and 3 carrots in a soup kettle. Cover and bring to a boil. Skim off the foam. Reduce heat to simmer and cook for 2 hrs. or until meat is tender. Remove meat, vegetables and peppercorns. Discard cooked vegetables and peppercorns. Strain stock, if desired. Chill stock the skim fat layer. dice remaining celery and carrots; add to the stock. cook until the vegetables are tender.
Meanwhile, remove chicken from the bone and dice. Add chicken, cooked rice or noodles and parsley. Heat. through. Stir in food coloring.
Yield: 10-12 servings.
Recipe By : Country Woman