Chicken Soup Kathie

1 Chicken (2.5 - 3.5 Lbs)

8 C Water

½ tsp Lemon Pepper

1½ Tbsp Salt

2 Bay Leaves

¼ tsp White Pepper

1 Small Onion

2 Stalks Celery

1 tsp Salad Seasoning

½ tsp Garlic Salt

1 C Celery, Chopped

½ tsp Salt

½ C Rice or Noodles

½ C Corn, Frozen

                       

Combine chicken, water, Lemon Pepper, 1½ Tbsp salt, bay leaves, white pepper, onion, 2 stalks celery, salad seasoning, and garlic salt and simmer one hour.   

Cool, drain, and chop meat. 

Save white meat and one thigh for salad or sandwich if desired. 

Set rest of meat aside for soup. 

To finish soup, combine 7-7½ C broth, chopped celery, ½ tsp salt, ½ C rice or noodles, meat from above and ½ C frozen corn if desired. 

Simmer until rice (or noodles) is cooked. 

Add saved meat from above.