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Chicken Soup

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chicken bones and skin
2 1/2 quarts cold water
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup diced onion
salt, to taste
1/4 cup uncooked rice


Combine chicken bones and skin with vegetables in kettle, cover with water, bring to a boil, then reduce heat, cover pan and simmer gently about 2 to 2 1/2 hours. Strain broth through several thicknesses of damp cheese cloth. Return to the heat, season to taste, add rice and simmer gently, covered, until rice is tender, about 30 minutes.

Make about 1 1/2 quarts soup, 6 servings


For turkey soup, use turkey bones and skin, cover with 4 quarts cold water and double about of vegetables given about.

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