Chicken Soup

CHICKEN SOUP
to make stock
1 stewing chicken
8 cups water (or enough to cover chicken)
2 medium onions
1 teaspoon salt
2 stalks celery
1 carrot
Combine ingredients and let simmer 2-3 hours. Skim off fat from stock.

SOUP
½ onion chopped
1 teaspoon marjoram
1 clove garlic
1/8 teaspoon each: curry, sage, rosemary, poultry
1 cup carrots
Seasoning
½ cup celery chopped
1/4 teaspoon salt
2 chicken bouillon cubes
4 medium potatoes chopped
chicken deboned from stock
In large pan use stock that was made. Add carrots, celery, potatoes, and bouillon cubes. Add herbs and salt and pepper to taste. Cook until vegetables are done. Add chicken. Serves 6.