Mom'S Chicken Soup - cooking recipe

Ingredients

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

Preparation

Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all the celery leaves and 3 carrots in a soup kettle.
Cover and bring to boil.
Skim off the foam.
Reduce heat to simmer and cook for 2 hours or until meat is tender.
(I usually cook this in the crock-pot 6 to 8 hours or until the meat is tender.)
Remove the meat, vegetables and peppercorns.
Strain stock, if desired. Chill stock, then skim fat layer.
Dice remaining carrots and celery; add to the stock.
Cook until the vegetables are tender. Meanwhile, remove chicken from the bones and dice.
Add chicken, cooked rice or noodles and parsley.
Heat through.
Stir in food coloring.
Yields 10 to 12 servings.