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Chicken Soup #3, New York Penicillin

A home-style Chicken Soup #3, New York Penicillin made with Cold Water, Chicken Whole No Skin R T C, Garlic, Onion, and Carrots Into Inch. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 qt
• 4 lb
• 1 clove
• 1
• 2
• 2
• 1/2 bunch
• 1
• 1 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil.

2. 2

   Reduce the heat and simmer for 4 hours, skimming frequently, (the soup can be strained at this point to use in recipes calling for chicken stock.)

3. 3

   Strain the soup.

4. 4

   Discard the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables.

5. 5

   Remove the chicken, debone it, and reserve the meat.

6. 6

   Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or pepper, to taste.

7. 7

   Serve the soup in big bowls over pastina, rice, or spaghettini.

8. 8

   Use a big spoon for eating.

9. 9

   You'll feel better soon.