Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 whole chicken, preferably free-range, skinned
• 2 small carrots
• 1 stalk celery
• 2 medium onions
• 2 Tbsp. minced fresh parsley
• 8 cups water
• 6 fresh basil leaves
• Salt to taste

Directions

1. Place all the ingredients except the salt in a soup pot. Heat to boiling over medium heat. Reduce the het ot low, cover, and cook for 2 hours. Skim the grease from the top four or five times during the cooking process.

2. Strain the broth, add salt, serve hot in small porcelain cups. Or freeze and use as the base for other soups.

3. The boiled chicken and vegetables can be served as a second course when arranged on a platter and accompanied by mashed potatoes and pickled pepperoncini.

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