Chicken Soup I

Use only fresh, not frozen, canned, or dried:

Whole young chicken*

1 large or 2 smaller onions
2-3 carrots
1-2 tomatoes
1-2 stalks celery
fresh parsley including stems
2-3 cloves garlic

1 tsp salt
sprinkle of pepper

Water to cover generously

Place all in a large pot or kettle

Heat at medium until it comes to a boil, then reduce heat to simmer. Cook until chicken is well done but still holding together.  Lift out the chicken and strain the soup.  Return carrots and onion to the soup (and other seasoning vegetables if wanted) and throw the scraps away.  Adjust seasonings.  Serve with potatoes, noodles, rice, dumplings, or matzo balls.

*If using a fryer, look for the largest available. A roaster requires longer cooking.  How much of the seasoning vegetables to use, and how much water, will depend upon the size of your bird, and upon the size of the vegetables.  How long to cook also depends upon those variables.  Too much water or too little cooking produces thin soup!

Photographs of the steps on flickr

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