Chicken Vegetable Soup
|Water||6 Cup (96 tbs)|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Chicken||1 , cut up (6 pounds)|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Potatoes||2 Cup (32 tbs), cubed|
1) In a large kettle combine water, chicken pieces, onion, bay leaf, salt and pepper. Bring to boil and reduce heat. Simmer covered for about 1 1/2 hours, or until chicken is tender.
2) Remove chicken and cut off bone when cooled. Cut in cubes. Discard bone and skin and bay leaf. Skim off fat.
3) Add vegetables to broth and boil until tender. Add cubed chicken and parsley and simmer about 8-10 minutes. Just before serving, if desired, add 1/2 teaspoon butter.