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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.Mary Beth Jung, Hendersonville, North Carolina Ingredients:
1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered |
2-1/2 quarts water |
3 teaspoons salt |
1 medium onion |
6 whole peppercorns |
6 celery ribs, (leaves reserved), divided |
6 medium carrots, divided |
2 cups cooked rice or cooked fine egg noodles |
1/4 cup minced fresh parsley |
3 to 4 drops yellow food coloring, optional |
Directions:
1. Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired.
2. Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender.
3. Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired. Yield: 10-12 servings.
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