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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 1 (2 1/2 to 3 lb.) chicken with giblets, quartered
- 2 1/2 qt. water
- 1 Tbsp. salt
- 1 medium onion
- 3 to 4 drops yellow food coloring
- 6 whole carrots
- 2 c. cooked rice or cooked fine egg noodles
- 1/4 c. chopped, fresh parsley
- 6 whole peppercorns
- 6 celery stalks, divided (reserve leaves)
Method
- Put the chicken and giblets, water and next 5 ingredients into soup kettle.
- (Save 3 carrots and 3 celery stalks for later.) Cover and bring to a boil.
- Skim off the foam.
- Simmer for 2 hours or until meat is tender.
- Remove meat, vegetables and peppercorns. Discard cooked vegetables and peppercorns.
- Strain stock, if desired.
