Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

Old Fashioned Chicken Soup

serves 8


5 pounds chicken leg quarters
1 onion, chopped
1 cup celery, chopped
1 cup carrot, sliced
5 medium potatoes, peeled and cubed
10 cups water
4 double sized Knorr chicken bullion cubes
Noodles, rice, or barley
a pinch of cinnamon

Boil all ingredients until chicken is tender. Remove chicken and de-bone; return to soup. Add noodles, rice, or barley. Cook until tender. Season with cinnamon. Salt and pepper to taste. Serve with crackers.

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