In an effort to ward off cold and flu season, I brewed up a big pot of chicken broth. This recipe will make about 12 bowls.
Ingredients:
- 4 pounds chicken
- 2 carrots
- 4 celery stalks
- 1 medium onion
- 1 medium tomato
- 1 small potato
- 1 sml bunch flat parsley (3-4 sprigs)
- 1 tbsp salt
- 1/8 tea pepper or 3 peppercorns
Preparation:
Fill large pot ¾ with cold water. Rinse and cut up chicken. Place in pot and bring to a boil. Cook for 5 to 10 minutes skimming off any scum or foam. Add the vegetables, salt and pepper. Return to a boil and simmer for 2 to 2½ hours. Cool and strain broth into jars. Chopped up veggies and chicken can be added back to the soup.
