4 stalks of celery, cut into slices
2 sm. whole onions, peeled
4 to 6 carrots, peeled and sliced
1 whole chicken or 4 chicken breast halves
8 c. of water or more if you want thinner broth
Pepper to taste
Salt (if you really have to)

Combine celery, carrots, chicken, onions and water in a stock pot and simmer for 1 hour. Periodically scoop fat from the top. Remove chicken to debone. Chicken can be returned to soup or used to make Polish Chicken and Onions recipe (see Main Dishes). Add 1 cup of rice or cut up boiled potatoes. Return chicken to soup. Simmer to warm. Serve with fresh bakery bread, hearty rye.