Serves: 6
Total Calories: 46
Rinse chicken under cold water. Place in large soup pot and cover with water (to make as much soup as you want). Bring to a boil. As it first starts to boil a foam rises to the top. Skim off the foam with a spoon. Discard foam and add bouillon, onion quartered, carrots, dill salt and pepper, and celery. Cook until chicken and vegetables are tender. Debone the chicken. Serve with noodles or rice.
This Chicken Soup recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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