Jiffy Chicken Soup
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1 whole chicken breast, split, or 2 whole legs
1-1/2 quarts (6 cups) water
3 tablespoons chicken bouillon, or 6 cubes
1 cup onions, diced
1 cup carrots, sliced
1 cup celery, diced or sliced
1 teaspoon dried parsley flakes
1/8 teaspoon celery salt
Pepper to taste
Remove skin and fat from chicken, if necessary. Simmer in water in covered saucepan for 30 minutes. Remove chicken and trim from bones. Add chicken to broth, along with vegetables and seasonings. Serves 4 to 6.
Simmer until vegetables are tender.
Taste, and adjust seasoning, if needed.
May add rice or noodles, which I prefer to cook separately and then add (cooking starch in the soup makes it cloudy.)