Chicken Soup - cooking recipe

Ingredients

3 to 4 lb. chicken, cut up
2 to 3 stalks celery
2 to 3 carrots, halved
2 to 3 beef bones or 2 vegetable bouillon cubes
2 whole medium onions

Preparation

Scald chicken and beef bones.
Cover with water.
Cover pot and simmer 2 to 2 1/2 hours.
Add vegetables and simmer 1 hour.
Remove fat and add salt and pepper.
Depending on what manner chicken is served, parts may be removed when tender, before falling apart.