Whole Small Chicken
Stick celery, carrot and small onion quartered and 1 tsp garlic (fresh or jar)
Tablespoon dry chicken stock
7 white or red potatoes
1 medium onion and 2 sticks of celery and 1/2 tsp. dry parsley

Put chicken, celery, carrot, small onion quartered, and garlic into small roaster/pot. Fill 3/4 way with water and bake in 350°F oven for 1 1/2 hours until chicken is browned on top and is tender.

Drain broth into pot, add tablespoon of dry chicken stock, dice onion and dice celery sticks, cut carrot and parsley add to pot. Dice 5 potatoes and add to broth and simmer 1/2 to 1 hour until fork tender.

Shred last 2 potatoes with coarse grater and add to broth. Cut some chicken and also add to pot and simmer until the shredded potatoes are tender.

Serve with crusty bread or rolls. Great tasting soup!

Submitted by: Joan Graeser