CHICKEN SOUP

By Lutie

Homemade chicken soup is just so much better than canned. Maybe I’ve just been spoiled having grown up when just about everything was homemade. Soup is easy to make - just takes a little time. The benefit is eating half and freezing half. After a long days work and you don’t feel like cooking, take the soup from the freezer and have a light supper of soup, fresh bread or rolls and a salad.

Ingredients

• 1 Whole frying chicken, cut up
• 3 Carrots, sliced
• 2 Stalks celery, chopped
• 1 Medium onion, chopped
• 1 Tomato, seeded and chopped
• 1 Bay leaf
• 2 Sprigs parsley, chopped
• Salt
• 1/2 Tsp. Beau Monde

Preparation

Step 1

Simmer the chicken in a large pot of water until tender, about 1 ½ hours.
Remove chicken from broth. Strain broth to remove any tiny bones.


Cook broth and vegetables for about an hour. Add a small pasta or macaroni and cook until pasta is done.

When the chicken has cooled, cut some of the white meat into bite sized pieces and add to the finished soup. The remainder of the chicken can be used for chicken salad, chicken and wild rice casserole, or chicken a la king.