Chicken Soup

1 servings

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Chicken Soup Ingredients

1 Chicken; (3 to 3-1/2	3 Celery stalks; cut into
; cut into 8 pieces	2 Medium-sized onions; cut
4 qt Cold water	1 tb Salt
4 Carrots; peeled and cut into	1/2 ts Black pepper
; chunks

Instructions for Chicken Soup

Rinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken meat falls off the bones, stirring occasionally. Here are some variations you might want to try: Matzo Ball: Prepare homemade or packaged matzo balls and add to the soup along with fresh chopped dillweed. Egg Drop: Strain as you would for consomme, then swirl two beaten eggs into the hot soup, forming cooked egg strands. Italian: Add a 15-ounce can of garbanzo beans (chick peas) and a coarsely chopped head of escarole; heat until the escarole is tender. Consomme: Strain the soup for a clear broth, reserving the chicken for another use. (It makes great chicken salad!) Top with a little shredded carrot. Chicken Noodle: Remove the chicken from the bones, discarding the bones and skin. Return the chicken to the pot and add an 8-ounce package of medium egg noodles to the hot soup; cook over high heat until the noodles are tender. Converted by MC_Buster. NOTES : 4 to 6 servings Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized