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Chicken Soup
5 quarts water
1 (3/4 LB) stewing chicken
2 large onions, peeled & quartered
8 ribs of celery, cleaned & cut into 1/2" sticks
8 carrots, peeled & cut into 1/2" sticks
5 tsp. salt
Place the chicken into a large pot full of the water. Bring to a boil and skim off the foam. Lower the heat to simmer. In order to get a clear broth, continually skim and never bring the mixture past a simmer. Cook chicken one hour or until tender. Remove the chicken from the broth and reserve for another use, or strip the meat and place in soup for extra texture and flavor.
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