*  Exported from  MasterCook  *

                      Molly's Favourite Chicken Soup

Recipe By     : Cold Spaghetti at Midnight by Maggie Waldron
Serving Size  : 3    Preparation Time :0:00
Categories    : Soups                            Cyberealm

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Chicken -- quartered
   2                    Chicken feet -OR-
   4                    Chicken wings -OR-
   1                    Turkey wing
   3       cl           Garlic -- bruised
   1       md           Onion -- peeled
   4                    Carrots -- peeled and cut up
   4                    Celery ribs -- cut up
     1/2   bn           Parsley -- tied with string
   1                    Bay leaf
   1 1/2   ts           Salt
     1/2   ts           Black peppercorns
                        Ground pepper
   4       qt           Water

  Pour water into a large pot. Add the chicken, and chicken feet,
  garlic, onion, carrots, celery, parsley, bay leaf, salt, and
  peppercorns, and slowly bring to a boil over medium heat. Reduce
  heat and simmer for 3 hours, using a spoon to skim the fat from the
  soup as thoroughly as possible. Cool.
  
  Strain the soup. Discard the onion, parsley, bay leaf, and
  peppercorns, and set the other vegetables aside. Skin the chicken
  and remove the meat from the bones. Return the chicken meat,
  carrots, celery, garlic cloves, and broth to the pot and bring back
  to a simmer, seasoning with additional salt or pepper to taste.
  
  Serve the soup in big bowls, over pastina, rice, or spaghettini.
  
  This soup's curative powers are released only when the vegetables
  are mashed together in the bowl. Use a fork for mashing. Use a big
  spoon for eating.

  Yield: 3 Quarts
  
  Recipe FROM: Medford Mail Tribune, Nov 30, 1993


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