Old Fashioned Chicken Soup

By msklein

Simply Scrumptious, pg. 30

Ingredients

• 2 to 3 lb. cut-up chicken pieces
• 2 1/2 to 3 qt. water
• 2-3 tsp. salt
• 5-6 whole peppercorns
• 2 stalks celery
• 3 sliced carrots
• 1 parsley root (optional, but gives lovely flavor)
• 1 onion
• Bay leaf (if desired)

Preparation

Step 1

Wash and skin chicken pieces (easier than removing later and removes some of the fat). Place in deep pot. Add 2 teaspoons salt, peppercorns, and celery. Peel parsley root; peel and slice carrots. Place into pot. Wash, but do not peel onion, as it gives soup a golden color, and place in pot. Bring water to boil and pour over all. Lower heat and simmer until chicken is tender and soup is rich in flavor, about 2 hours. Taste to determine need for additional salt. Skim, if necessary. (Boiling water should eliminate need to skim.)

*I usually skip the parsley root and just add parsley flakes. I also usually add about 1 cup of chicken bouillon (1 tsp. mixed with water) after I remove the chicken. Delicious with matza balls.