Jin's Best Chicken Vegetable Soup

Ingredients:

Broth:

• 2-3 pounds raw chicken (I use a whole bird, but you can use parts - bony parts make the best broth)
• one onion, chopped large
• Half a bunch of celery, chopped large
• 1 tsp. salt
• water

Soup:

• 2-3 cups chopped carrots
• 1/2 lb. frozen lima beans (do not use canned)
• 1 cup fresh or frozen green beans (do not use canned)
• 1 cup fresh or frozen corn (do not use canned)
• 1/2 cup barley or pearl-sized pasta
• 2 Tbsp. fresh parsley (dried will work)

Directions:

Place chicken, onion, celery into a large pot with room to spare, and cover with water plus 2 inches. Bring to a boil, then turn down heat and simmer for 1-2 hours, or until chicken falls off the bone. Remove everything from the broth. discard onion and celery, pick chicken off the bones.

Using four cups of the broth you made, bring back to a simmer, add in carrots and cook for ten minutes before adding in other ingredients. Cook all until all vegetables are done, about 10-15 minutes more. Add back in as much chopped chicken as you desire. Salt and pepper to taste. The remaining chicken and leftover broth can be used for another meal later.

By Susabelle from Longmont, CO