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Chicken Soup

Cut 4 celery stalks and 3 carrots crosswise into 2 inch pieces. Place in 8 qt. saucepot. Add chicken with neck and gizzards (not liver), chicken legs, onion, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water. Heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 2 hours.

Meanwhile, cook noodles or rice according to package directions. Set aside. cut remaing celery and carrots crosswise into 1/4 inch slices.

Remove saucepot from heat. With tongs, transfer checken to jelly-roll pan. Strain broth through colander into large bowl. Discard solids. Skim off fat and discard. Return broth to saucepot.

Heat broth to boiling over high heat. Meanwhile, remove skin and bones from chicken. Cut meat into 1/2 inch pieces.

When the broth boils, add celery and carrot slices. Heat to boiling. Reduce heat to medium-high. Cook vegetables, uncovered, 10 minutes or until very tender. Remove saucepot from heat. Stir in cooked chicken and noodles or rice.