1 cut-up fryer

Cover with water. Add celery leaves and parsley. Cover; simmer until chicken is tender. Remove chicken and refrigerate broth overnight; fat will float to the top. Skim and discard fat.

2 c. chicken broth
3/4 c. grated raw potato
1/2 tsp. salt or less
3 tbsp. chopped onion
2 c. chopped asparagus

Combine all ingredients and simmer 10-25 minutes, stirring frequently until potato is tender and broth has thickened. Pour in blender and puree. (Celery, mushroom, peas or broccoli can be substituted.)