Cookbook:Chicken Soup II

Chicken Soup II
Category	Soup recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Meats | Soups

Ingredients:

• 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
• 1 large whole carrot, washed
• 4 sprigs of parsley

Procedure

1. Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
2. Strain broth into another pot and let cool.
3. Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
4. If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).