Chicken Soup


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


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