Chicken Soup II

Ingredients

1 (3 pound) whole chicken. (skin and fat removed, cut into pieces)

 4 carrots, halved

 4 stalks celery, halved

3-4 garlic cloves, peeled and chopped

1 large onion, halved

Chicken stock to cover (see chicken stock recipe)

Salt and freshly ground black pepper to taste

1. Put the chicken, carrots, celery and onion in a large Dutch oven and cover with cold chicken stock. Heat and simmer, uncovered, until the chicken meat is cooked and tender.

2. Take everything out of the Dutch oven. Strain the broth. Chop the carrots, celery and onion. Season the broth with salt and freshly ground black pepper to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir and serve.

Serves 10