chicken soup

Skin and cut up a whole chicken. Place parts in about 2 quarts of water with:
1 medium to large onion, chopped
4 large celery stalks, washed and chopped

Simmer ’til done (30 minutes or so)

Remove chicken and allow to cool. Remove meat from bones and cut into pieces. Meanwhile, add about 1 cup rice and 1 T of dill and salt (DON’T OVERDO HERE) to taste and sprinkle of pepper.

Simmer another 20 minutes or so, ’til rice is done. OOPS! Also, when you add the rice, add about 1 1/2 cups of carrot slices (scrape and slice fairly thin). Towards the end, add chicken back in and “correct” the seasoning.

Can substitute thin egg noodles for rice.

Recipe courtesy of Matt’s mom, Margie.