1 (4 to 5 lb.) stewing hen OR 2 to 2 1/2 lb. chicken
Salt
2 slices lemon
8 sm. potatoes, unpeeled
4 carrots, scraped & diced
2 stalks celery, chopped
1 med. size onion, chopped
1/2 lb. string beans, cut in thirds
1 bunch parsley, chopped

Place chicken in a big pot (a Dutch oven will do). Cover with water. Add a dash of salt and bring to a full boil. Skim the surface and reduce flame. Add lemon slices, cover and simmer for 1/2 hour (1 hour for stewing hen). Add vegetables, herbs, salt and pepper to suit your taste. Simmer for another 30 minutes or until fork tender. Serve in soup bowls with plenty of broth. Serve 4 to 5 people.