Chicken Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken with giblets, quartered
2 1/2 qt. water
1 Tbsp. salt
1 medium onion
3 to 4 drops yellow food coloring
6 whole carrots
2 c. cooked rice or cooked fine egg noodles
1/4 c. chopped, fresh parsley
6 whole peppercorns
6 celery stalks, divided (reserve leaves)

Preparation

Put the chicken and giblets, water and next 5 ingredients into soup kettle.
(Save 3 carrots and 3 celery stalks for later.) Cover and bring to a boil.
Skim off the foam.
Simmer for 2 hours or until meat is tender.
Remove meat, vegetables and peppercorns. Discard cooked vegetables and peppercorns.
Strain stock, if desired.