1 chicken; (3 to 3-1/2 -pounds), 1 ; cut into 8 pieces 4 qt cold water 4 carrots; peeled and cut into 1 ; chunks 3 celery stalks; cut into -chunks 2 medium-sized onions; cut -into chunks 1 tb salt 1/2 ts black pepper
Instructions
Rinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken meat falls off the bones, stirring occasionally.
Here are some variations you might want to try:
Matzo Ball: Prepare homemade or packaged matzo balls and add to the soup along with fresh chopped dillweed.
Egg Drop: Strain as you would for consomme, then swirl two beaten eggs into the hot soup, forming cooked egg strands.
Italian: Add a 15-ounce can of garbanzo beans (chick peas) and a coarsely chopped head of escarole; heat until the escarole is tender.
Consomme: Strain the soup for a clear broth, reserving the chicken for another use. (It makes great chicken salad!) Top with a little shredded carrot.
Chicken Noodle: Remove the chicken from the bones, discarding the bones and skin. Return the chicken to the pot and add an 8-ounce package of medium egg noodles to the hot soup; cook over high heat until the noodles are tender.
Converted by MC_Buster.
Per serving: 3360 Calories (kcal); 234g Total Fat; (63% calories from fat); 262g Protein; 36g Carbohydrate; 1358mg Cholesterol; 7756mg Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates
