Chicken Soup Recipe

Ingredients

• 3-4lb whole chicken (skinned)
• 5 medium carrots, peeled and sliced in 1/4 inch circles
• 4 stalks celery, cut in 1/4 inch slices
• 4-5 medium potatoes, cubed
• 1 bunch parsley, diced
• 6-8 cloves garlic, minced
• 1-2 shallots, minced
• 1 onion, chopped
• 2 Tbl each of oregano, sage, rosemary, thyme
• 2 Tbl olive oil
• Dash cayenne pepper
• Optional: 1 Tbl butter
• Optional: egg noodles or wild rice
• Optional: Parsnip, radish, spinach, lettuce, or any other vegetable you have around

1.  In a large soup pot, heat oil and butter over medium heat. Add onions, garlic and shallot until golden brown.
2. Add celery, carrots, potatoes and any other vegetables, stir until coated in oil.
3. Add 15-20 cups of water (depending on the size of the pot, you should fill it 3/4 full).
4. Once boiling, add herbs and spices and place the entire chicken gently into the water.
5. Bring to boiling, reduce to simmer and cover.
6. Cook until chicken is tender, about 2 hours.
7. Carefully remove chicken, peel meat from the bones, and return chicken meat to the broth.
8. If using noodles or wild rice, add at this time. Cook until tender, then serve.
9. Salt and pepper to taste and diet.

Makes about 20 servings:
     ~ 120 calories per serving
     ~ 32 mg sodium per serving