1 (3 lb) whole chicken with gizzards
1 really large or two medium onions, quartered and sliced into medium thick slices
4 large carrots, peeled and cut into 1 inch chunks
3 large stalks celery with greens. Cut stalks into 1 inch pieces and chop greens.
3 large potatoes, peeled and cut into 1 inch cubes
1/2 cup fresh chopped parsley
1 32 oz container of chicken stock
2 chicken bouillon cubes (I use Herb Ox – it contains no MSG)
2 T Lea & Perrins Worcestershire sauce
1 tsp garlic powder
2 bay leaves
Salt and pepper
2 C cooked white rice
In large soup or stock pot, put chicken and gizzards with stock and add more water so that it barely covers the chicken. Add bouillon, onions, carrots, celery, parsley, Worcestershire sauce, garlic powder, bay leaves, about 2 tsp salt and a few shakes of black pepper. Bring to a low boil and simmer for 1/2 hour, then add the potatoes. This will keep the potatoes from getting mushy and disintegrating. Continue to simmer at a low boil for another hour, occasionally turning chicken over. When legs are falling away from the chicken, soup is done. Remove chicken, place in a large bowl and cut up with poultry shears to allow chicken to cool enough so you can comfortably remove the meat from the bones. Remove bay leaves and skim off any “scum” from the top of the soup. Remove all meat from carcass, tearing into edible chunks. Put chicken pieces back in pot, add cooked rice and stir. Sometimes, I leave the rice on the side and put some in each bowl before ladling the soup on top. Add extra salt and pepper to individual taste. Serve with warm bread. I recommend a nice fresh French bread or Big Y’s Snowflake rolls!