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GRANDMA'S CHICKEN SOUP

Category:    Soups, Chicken
Yield: 2 servings
 
      1    Cut-up chicken                      1 tb Butter
      3    Cloves                              1    Celery rib, cut in 1/3's
      3    Qt. cold water                      2    Med. carrots, diced
      1    Bay leaf                            3    Cloves garlic, minced
      2    Med. onions, quartered              2    Med. celery ribs, diced
    1/2 ts Thyme                               3    Parsley sprigs
      2    Carrots, cut in 1/3's               8    Or 10 peppercorns
 
  In stockpot, combine chicken and water, bring to a boil and simmer 1 hour,
  skimming foam.  Add ingredients on left, cloves, bay leaf and thyme, simmer
  2 hours more. Remove chicken, cool. Remove skin and bones; return to
  stockpot. Shred meat, set aside. Cook broth another hour. Strain thru
  cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add
  carrots and celery; saute till tender, about 5 minutes. Add to broth with
  chicken.  Makes 2 quarts.
 

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