Tuesday, December 2, 2008
I sometimes strain the veggies and leave them out altogether because I have several family members who won't eat the soup with the veggies in it.
1 whole chicken-2 to 3 lbs or more
1 large onion-cut in eighths
3 large carrots-cut in chunks
4 large celery stalks-cut in chunks
1 small bunch fresh parsley
1/2 teaspoon whole peppercorns
1 bay leaf
1 tsp dried thyme
5-6 whole garlic cloves-peeled
1 tsp dried dill
rice or noodles - uncooked
salt to taste
1. Place all in a large pot-add cold water to cover.
2. Bring to a boil and reduce to a simmer. Simmer for several hours until chicken is cooked through and vegetables are soft.
3. Strain all and chop veggies and chicken to add back to the broth in the pot.
4. Add noodles or rice and simmer until done.