Chicken Soup

Servings: 6
Ingredients:

1    Chicken, cut up
1 lg Onion, quartered
2    Ribs celery with leaves, cut
-into 3' pieces
2    Carrots, cut into 2' pieces
4    Sprigs parsley
3    Bay leaves

Oregano (about 1/2 tsp) Thyme (about 1/2 tsp) Cooked rice

Wash chicken pieces and remove any excess fat. Place in Dutch oven with
onion, celery, carrots, parlsey, bay leaves, oregano and thyme. Cover with
water about 1 inch higher than the chicken. Let boil about for 1 hour.
Take chicken pieces out of the pot, remove skin and bones, and chop up
chicken meat. (Some people also strain the broth, removing the vegetables.
I like to eat them.) Place broth in refrigerator and cool.

Skim fat from broth, place on medium heat, add however much of the chopped
up chicken you’d like and heat. Add rice and heat until rice is heated
through. Salt and pepper to taste and serve.

Posted by Ellen Cleary. Courtesy of Fred Peters.