Lunch: Chicken Soup
Ingredients
1 whole Chicken
1 whole Bay Leaf
64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
1 whole Large Onion, Chopped
3 whole Ribs Of Celery, Sliced
3 whole Carrots, Peeled And Chopped
3 whole Parsnips, Peeled And Chopped
1/2 teaspoon Salt
Ground Black Pepper
Instructions
Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.
Serve in a bowl, then sprinkle black pepper over the top.
*Note: Adjust broth levels and/or vegetable amounts as needed.
Reviews
Add a review for Chicken Soup
Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
