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Chicken-Vegetable Soup


Course : Soups
Serves: 8
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Ingredients:


5 medium carrots -- cut in 1/2 inch pieces

4 medium celery stalks -- 1/2 inch pieces

1 large onion -- chop fine

3 pounds chicken backs and wings

4 pieces chicken bouillon cubes

3/4 teaspoon pepper

3 quarts hot water
 

Preparation / Directions:


Coombine all ingredients in removable liner and stir thoroughly. Place liner in base. Cover and cook on low 7 to 8 hours; high 3 to 4 hours. Remove chicken pieces from soup, discard bones and return meat to soup.

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