Midwest Chicken Soup

1 pound chicken parts (wings, necks, and bones)
4 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken
Salt and pepper, to rub inside chicken
2 large whole onions, unpeeled
2 large whole carrots, peeled
2 teaspoons salt
Pepper to taste

Pour 12 cups of cold water into a large stockpot, and add the chicken parts, onions and celery. I pierce the onions with a knife before putting them in the pot.  The onion skins give the soup a lovely color. Bring to a boil.

Meanwhile, rub the inside of the whole chicken with the salt and pepper.

Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes. Do not let the soup come to a rolling boil. Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

Add carrots and salt and pepper. Let the soup simmer for another 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut meat into bite-size pieces. I add it to the soup just before serving.

Strain the soup, and discard all solids except the carrot.  Add more salt and pepper, to taste. Slice the carrots and return them to the soup.

If I'm in a hurry, I just throw in a bag of those snack size carrots about the same time I put the water on for the noodles.

The soup can be served with noodles, rice, or matzo balls. Allow the soup to cool and skim the fat from the top if you are watching fats.

It was a cold and rainy day here in the midwest so I made a pot today!

Enjoy!