Chicken Wonton Soup
|Whole chicken||3 1⁄4 Pound, cut into pieces and skinned (1 Piece)|
|Celery stalks||2 , cut into thirds|
|Carrots||2 , cut into thirds|
|Onion||1 Small, quartered|
|Water||8 Cup (128 tbs)|
|Chicken-flavored bouillon granules||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Wonton wrappers||20 , cut in half|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. Place first 4 ingredients in a Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Transfer chicken to cutting board; remove chicken from bones, discarding bones. Coarsely chop chicken.
2. Strain broth through a sieve over a bowl, discarding vegetables and solids. Return broth to pan. Add chopped chicken, bouillon granules, salt, and pepper.
3. Bring to a simmer; add wonton wrapper halves, 1 at a time, to broth. Simmer 8 minutes; stir in parsley.