Chicken Soup

Thanks Wendy for the following recipe!  She says her whole family loves this one!  Not just Cameron. 
 
CHICKEN SOUP
 
1 CHICKEN 3.5 – 4 LBS
4 CARROTS, CHOPPED
4 CELERY STALKS, CHOPED
1 ONION, CHOPPED
3 CLOVES GARLIC, MINCED
2 TBSP. CHOPPED PARSLEY
SALT TO TASTE
BLACK PEPPER, FRESHLY GROUND TO TASTE
3 QUARTS WATER
 
Rinse chicken well and place it in a large soup pot.  Add carrots, celery, onions, garlic, parsley, salt and pepper.  Add the water and bring to a boil.  Reduce heat and cover.  Simmer for 2 hours.  Occasionally skim foam off top.  Take chicken out of soup.  When cool, remove skin and bones and shred meat.  Skim fat from soup.  Add chicken to pot again.  OPTION: Add 1/2 cup of dry sherry to enhance the medicinal purposes.
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