Ingredients
For stock:
1 whole organic chicken
8 peppercorns
Sprigs of: parsley, dill, thyme, oregano, marjoram
2 carrots quartered
3 celery stalks quartered
1 onion quartered
Salt to taste
For soup:
Deboned chicken
4 carrots thickly sliced
3 celery stalks thickly sliced
2-3 red or white potatoes 3/4" dice
1 medium chopped yellow onion
Preparation
Cover all ingredients for stock and simmer until chicken is tender. Cool, debone, and cut up chicken to desired size; strain stock vegetables and return stock to pot.
Combine chicken and soup ingredients. Simmer until vegetables are tender.
