Chicken Soup
1 whole chicken1 whole bay leaf
64 ounces, fluid: chicken broth (or half broth and half water)
1 whole large onion, chopped
3 whole ribs of celery, sliced
3 whole carrots, peeled and chopped
3 whole parsnips, peeled and chopped
1/2 teaspoon salt
ground black pepper
Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.
Serve in a bowl, then sprinkle black pepper over the top.
* Note: Adjust broth levels and/or vegetable amounts as needed.
From: The Pioneer Woman
