From Nicole (USA)

Serves 4

Ingredients:

• One whole stock chicken
• 8 cups water
• 1 tbsp. lemon pepper
• 1 tbsp. salt
• 1/2 tbsp. pepper
• 1 tbsp. dry parsely, minced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1/4 cup celery leaf, chopped
• 1/4 cup onion, diced

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Directions:

Combine chicken, salt, pepper, lemon pepper, celery leaf and parsely in a large pot and bring to a boil.  Reduce heat to medium and cook for approximately one hour. Remove chicken from soup base and let cool for 15-20 minutes. Add carrots, celery and onion to soup base and cook for 20 minutes on medium. Remove skin from cooled chicken. Break meat pieces off of chicken carcus.  Add meat pieces to the soup base and serve.