Chicken Soup

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Preparation:

Brown onion halves and bacon in large soup pan. Be careful don’t burn them. Clean the vegetables. Add 12 cups of cold water or chicken broth as well as the spices & herbs. Bring to a boil, then reduce heat to medium/low and simmer for about three hours. Remove any foam that may be building up throughout the simmering process with a skimmer. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, getter the carats and parsnip and set aside on a large platter, and just add it to the soup, just before serving.
Leave chicken parts in the pot. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
Cook the pasta in a separate pot. This yields a clearer broth and in case I have leftovers, the noodles don't soak up the soup.

Nutrition Facts
Serving size: 1/4 of a recipe (35.2 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.

Enjoy!!  H u n g a r i a n C o o k i n g . C o m