Ingredients
1 whole chicken
Carrots
Onions
Green Pepper
Celery
Tomotoe
Salt and Pepper
Preparation
Clean the whole chicken, removing the insides
Quarter an 1 1/2 onions
Three to four stalks of celery, clean and cut
1 Green pepper clean and remove inside seeds, slice into quarters
Lay all the vegetables, except the tomatoe on the bottom of a large soup pot. Lay chicken on top. Cover with water pass the top of the chicken, but just below the top of the pot. Bring to simmer and slow cook on low simmer for several hours (3-4) with lid partially off. Check soup and skim the top off the soup, as needed. About the last hour place whole tomatoe in pot and continue simmer. Taste soup for flavor and add salt and pepper as needed. Let cool and then remove liquid using a strainer/seive. The chicken can be used for chicken salad or other chicken dishes. I dispose of the vegetables, but Martin and Susan loved to eat the vegetables with the soup. Soup can be placed in quart freezer jars for storage.
