Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Chicken -- 3 lbs.quartered 6 Whole peppercorns
2 1/2 qt Water 6 Whole carrots -- divided
1 tb Salt 2 c Cooked rice
1 md Onion -- chopped Or cooked fine egg noodles
6 ea Celery stalk -- divided 1/4 c Fresh parsley -- chopped
Leaves reserved 4 dr Yellow food coloring

Put chicken, giblets water salt, onion, peppercorns, 3 stark celery,
all the celery leaves and 3 carrots in a soup kettle. Cover and bring
to a boil. Skim off the foam. Reduce heat to simmer and cook for 2
hrs. or until meat is tender. Remove meat, vegetables and
peppercorns. Discard cooked vegetables and peppercorns. Strain stock,
if desired. Chill stock the skim fat layer. dice remaining celery and
carrots; add to the stock. cook until the vegetables are tender.
Meanwhile, remove chicken from the bone and dice. Add chicken, cooked
rice or noodles and parsley. Heat. through. Stir in food coloring.
Yield: 10-12 servings.

Recipe By : Country Woman

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