1 chicken cut up
2 (32 oz.) cartons of chicken broth, plus 32 oz. of water
1 vidalia onion, quartered
4 celery stalked
6 carrots, peeled
1/2 c. parsley
salt, pepper, onion and garlic powder to taste
2 c. cooked rice or pasta grated cheese for serving
Place everything in a large pot; bring to a boil and simmer uncovered for 2 hours.
Strain broth into another pot; remove meat from chicken. Discard bones, onions and celery.
Add carrots and chicken meat to the broth and simmer to desired temperature. You can add grated cheese, additional parsley, rice or pasta if desired.
I like to spoon rice or pasta in the individual bowls then add the soup.
