Directions

• Place the chicken, giblets, water, salt, onion, peppercorns, three
• celery ribs, all the celery leaves and three carrots in a soup
• kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer;
• cover and cook for 2 hours or until meat is tender. Remove meat.
• Discard cooked vegetables and peppercorns. Strain stock if desired.
• Chill stock, then skim fat. Dice remaining celery and carrots; add to
• the stock. Cook until the vegetables are tender.
• Meanwhile, remove chicken from the bones and dice. Add chicken,
• cooked rice or noodles and parsley. Heat through. Stir in food
• coloring if desired. Yield: 10-12 servings.