Chicken Soup - cooking recipe

Ingredients

1 chicken (2 1/2 to 3 lb.)
2 1/2 qt. water
1 Tbsp. salt
1 medium onion
6 whole peppercorns
6 celery stalks, divided plus leaves
6 whole carrots, divided
2 c. cooked rice or fine egg noodles (homemade is great)
1 Tbsp. chicken bouillon
1/4 c. chopped parsley
3 to 4 drops yellow food color

Preparation

Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all celery leaves and 3 carrots in a soup kettle.
Cover and bring to boil.
Skim off foam.
Reduce heat to simmer and cook for 2 hours or until meat is tender.
Remove meat, veggies and peppercorns.
Strain stock if desired.
Chill stock then skim fat layer.
Dice remaining celery and carrots; add to stock.
Cook until tender.
Remove meat from bones and dice.
Add chicken, rice or noodles and parsley.
Stir in coloring and bouillon.