Ingredients
1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered2-1/2 quarts water3 teaspoons salt1 medium onion6 whole peppercorns6 celery ribs, (leaves reserved), divided6 medium carrots, divided2 cups cooked rice or cooked fine egg noodles1/4 cup minced fresh parsley3 to 4 drops yellow food coloring, optional
Preparation
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.
