Chicken Soup

• 3 to 4 lb. Chicken
• Chicken feet
• Gizzard and heart
• 3 qts.</

Cut chicken at joints. Scald and skin the feet and remove the nails. Extra chicken feet will enhance the flavor of the soup. If the flavor of the meat is to be retained, cover chicken with hot water. If you would rather save the flavor in the soup, cover chicken with cold water. Bring to a boil and do not skim. Simmer for an hour, then add rest of ingredients. When chicken is tender, remove the