Chicken Soup

Ingredients:

1 Stewing Chicken

4 Quarts Water

1T Salt

1t Pepper

2 Onions, halved (red are sweetest)

4-6 Carrots, peeled and cut

2 Stalks Celery

Directions:

Clean chicken. Removed fat and save to render. Bring water with salt and pepper to boil. Add onions and chicken. Turn to low medium heat and cover. Cook for 60-90 minutes then add carrots and celery and cook for 90 more minutes on low heat. Refrigerate soup for a few hours so fat will congeal on top for easy removal. Reheat when ready to serve. Add salt to taste.

Created by: Anita Karoll A"H