"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Kiely
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs of chicken
water
3 carrots, sliced
1 onion, chopped
3 tblsp whole black pepper
3 stalks celery, sliced

Directions:
Directions:
Wash chicken. Place chicken in a 3 gallon soup pot and cover with water. Boil for 15 to 20 minutes. Spill out the water and wash the chicken again. Wash the pot. Put chicken and 3/4 water into the pot. Bring to a boil again and spill out water again. Fill the pot 2/3 with water and add chicken, bring to a boil. Add carrots, onions, celery and black peppercorns (use an infuser to keep these together). Bring to a boil, turn heat to medium and cook for 2 hours. Remove infuser; discard peppercorns.

Personal Notes:
Personal Notes:
Serve with noodles. Salt and pepper to your taste.

 

 

 

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