|Chicken||2 1⁄2 Pound, cut into serving pieces|
|Water||4 Cup (64 tbs)|
|Onion/2 leeks||1 , chopped|
|Carrots||2 , diced|
|Chicken bouillon cubes||3|
|Fresh peas||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
Place the chicken in a 2 quart glass or ceramic casserole.
Add 2 cups of water, the onion or leeks, and carrots.
Cover and cook on the highest setting for 30 minutes.
Cool the chicken and discard the skin and bones.
Cut the meat into small pieces and place to one side.
Skim the fat from the surface of the broth in the casserole.
Add the remaining 2 cups of water, the bouillon cubes, peas, and parsley.
Cook for 2 minutes.
Add the chicken pieces and season with salt and pepper.
Continue cooking, uncovered, for 2 more minutes, until the soup is hot.