| | Directions | | Put chicken, giblets, water, salt, onion, peppercorns, 3 stalks 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. Cook 2 hours or until meat is tender. Remove meat, vegetables and peppercorns. Strain stock, if desired. Chill stock, then skim fat layer. Dice remaining celery and carrots. Add to stock. Cook until vegetables are tender. Meanwhile, remove chicken from bones and dice. Add chicken, cooked rice or noodles and parsley; heat through. Stir in food coloring. Yields: 11 to 12 servings. |
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| Ingredients | | - |  | 1 chicken 2 1/2 lbs with giblets, quartered |
| - | | 2 1/2 quarts water |
| - | | 1 tablespoon salt |
| - | | 1 onion (medium) |
| - | | 6 whole peppercorns |
| - | | 2 cups cooked rice or cooked fine noodles (egg) |
| - | | 6 whole carrots, divided |
| - | | 1/4 cup chopped fresh parsley |
| - | | 3 drops yellow food coloring |
| - | | 6 celery stalks (leaves reserve) divided |
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