|Onion||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Carrots||3 , sliced|
|Celery||240 Milliliter, sliced (1 Cup)|
|Potato||1 , cubed|
|Parsley||15 Milliliter (1 Tablespoon)|
|Jerusalem artichoke||8 Milliliter (1 1/2 Teaspoon)|
|Flour||1 Tablespoon (1 1/2 Teaspoon)|
Place chicken in soup pot and add enough water to cover.
Add onion and garlic; cook, partially covered, over medium-high heat for about 45 minutes.
Add carrots, celery, potato and parsley and cook another 30 minutes.
Remove chicken from pot; separate chicken from bones, discarding skin, cartilage, etc.
Skim fat from surface.
Return chicken to pot.
Five minutes before serving add flour, salt and pepper.