Chicken SoupIngredients:
3 pound, whole fried chicken
6 to 8 cups of water
1 diced garlic clove
1
cup of sliced onion
1 cup of sliced celery
1 cup of sliced carrots
2 cup of chopped leeks
3 tablespoons of fresh chopped parsley
Freshly ground black pepper
Pinch of salt
Method:
Rinse the chicken.
Place the chicken in a bowl and add vegetables, and
enough water to cover them. Put the bowl into an oven
and boil over medium-high heat. Reduce heat to low and
simmer, covered for 90 minutes. Remove the chicken
from the heat. Serve the steaming hot chicken, garnished
with parsley, salt and ground black pepper
A. Chicken and bowl
B. Vegetables and bowl
C. Vegetables and chicken
O D. Bowl, chicken, and vegetabes​