Chicken Soup is one of my favorites to make on a cold day. Served with warm crusty sour dough bread and garlic, Parmesan butter.
- 5-6 pound whole chicken, (skin removed)
- 4 carrots, chopped
- 6 celery stocks, chopped
- 1 large yellow onion, chopped
- 1-15 oz. can diced tomatoes
- 1-15 oz. can tomato sauce
- 4 medium Yukon gold potatoes, cut into bite size
- dash hot sauce
- salt & pepper to taste
Place chicken in a large pot and fill with water to cover chicken. Place on medium, high heat. Add salt and pepper to taste. Cook about 1-hour till meat starts to fall off the bones.
Once cooked remove chicken from water, do not discard the liquid, set chicken aside to cool. Strain off any fat floating on top of liquid. Once cooled, remove all meat from bones and place in a bowl.
Return pot with liquid to stove on medium low heat. Add all ingredients and chicken to the pot and cook additional 1-hour. You can add additional (low sodium) chicken stock, if necessary to cover all ingredients with liquid.
Makes 8 Servings