|
| Country Style Chicken Soup
1 small stewing chicken or 6 backs and necks
8 cups of water
1 cup of chopped celery
1 cup of sliced carrots
1 medium onion, sliced
1 small bay leaf or 1/2 teaspoon of dill seeds
1 large potato, diced
2 teaspoons of salt
1/4 teaspoon of pepper |
|
Place the chicken and water in large pot, simmer for 1 to 1 1/2 hours. Add celery, carrots, onion and bay leaf or dill, simmer for 30 minutes longer. Remove chicken meat from carcass. Refrigerate chicken and vegetables in broth overnight. Skim off excess fat. Add potato, salt and pepper to soup. Simmer 30 minutes and serve. You can use leftover chicken to make this soup and omit refrigerating overnight. Serves 6.
|
