• 3 quarts water
• 3 lbs. chicken, cut up
• 2 onions, quartered
• 3 celery stalks, scrubbed and halved
• 2 carrots, scrubbed and quartered
• 3 sprigs parsley, with stems

Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 395, fat 27.2g, 63% calories from fat, cholesterol 124mg, protein 29.9g, carbohydrates 6.5g, fiber 1.5g, sugar 3.3g, sodium 156mg, diet points 10.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.0, Lean meat: 4.3, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.