Recipe - Mollys Favourite Chicken Soup

5 pound Chicken, quartered
2 Chicken Feet or
4 Chicken Wings or
1 Turkey Wing
3 Cloves Garlic, bruised
1 md Onion, peeled
4 Carrots, peeled and cut up
4 Stalks Celery cut up
One half bn Parsley, tied with string
1 Bay Leaf
1 One half teaspoon Salt
One half teaspoon Black Peppercorns
Ground Pepper
4 qt Water

Pour water into a large pot. Add the chicken, and chicken feet, garlic,
onion, carrots, celery, parsley, bay leaf, salt and peppercorns, and slowly
bring to a boil over medium heat. Reduce heat and simmer for 3 hours, using
a spoon to skim the fat from the soup as thoroughly as possible. Cool.

Strain the soup. Discard the onion, parsley, bay leaf and peppercorns, and
set the other vegetablees aside. Skin the chicken and remove the meat from
the bones. Return the chicken meat, carrots, celery, garlic cloves and
broth to the pot and bring back to a simmer, seasoning with additional salt
or pepper to taste.

Serve the soup in big bowls, over pastina, rice or spaghettini.

This soup's curative powers are released only when the vegetables are
mashed together in the bowl. Use a fork for mashing. Use a big spoon for
eating. Makes 3 quarts.

From "Cold Spaghetti at Midnight," by Maggie Waldron

Source: Medford Mail Tribune, 30 November 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini