How to make " CHIKEN SOUP "

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·         Ingredients

• 1 chicken, 3 to 4 pounds
• parsley
• 2-1/2 quarts cold water
• 2 cubes chicken bouillon
• 2 teaspoons of salt                                                                               
• 1 small onion, chopped
• 2 stalks celery with leaves, chopped
• 2 large carrots, chopped
• 1 bay leaf
• Salt and pepper to taste

                           

·         Utensils / tools

• Pan
• Spatula
• Knife
• Plate
• Bowl
• Spoon

·         Steps

• 1inse chicken thoroughly
• Trim off excess fat.
• Cut chicken into quarters and place in a large stock pot.
• Add the water (or broth) and 2 teaspoons salt and bay leaf.
• Cover the pot and bring to boil.
• Uncover and skim off the top froth
• Allow to simmer 2 1/4 hours
• Add the onions, celery, and carrots and parsley.
• Allow to simmer 45 minutes.Place cooked noodles or rice in bowl and pour soup over it.

·         Variations

• Substitute rice or dumplings for the noodles.
• Substitute broth for water when cooking rice or noodles for more flavor.
• Season with lots of dill. Salt and dill is all I use.
• Add One can of tomatoes, drained. Alternatively spicy V-8 juice imparts a different flavor.
• Use soy sauce and ginger for an Asian-style soup.