Recipe - Italian Chicken Soup - Part 2

2 2.5 lb. chickens cut
Olive oil
2 White onions cut or sliced up
8 lg Potatoes quartered
2 tablespoon Oregano
1 cup Chopped parsley
Salt and pepper

Directions: Place the cut chicken into boiling, salted water for 30
minutes. While the chicken cooks, pour 1" of olive oil into a 24x18x2"
baking pan. Remove chicken from water and blot dry. Place in the pan with
the oil. Add the cut or sliced up onion and potatoes. Season with salt and pepper.
Stir in the oregano and parsley. Bake at 350 degrees for approximately 1
hour, stirring every 15 minutes. Serves 4.

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