My Irish Mother'S Chicken Soup - cooking recipe

Ingredients

10 lb. chicken necks and backs
4 carrots
1 onion
1 bay leaf
1 bunch parsley
1/2 bunch celery
any left over produce

Preparation

Rinse chicken parts thoroughly in cold running water. Place in large soup pot and add cold water to cover chicken. Add vegetables and spices. Bring to a boil and simmer for 3 hours. Remove foam from top while cooking. After cooking, strain soup and discard all chicken parts. Cool overnight in refrigerator. Remove and discard fat. Soup can now be reheated and served or frozen in ice cube trays to add to gravy or other recipes, or freeze in portions for instant chicken soup. Add cooked noodles, if desired.