MomsMenu.com Recipe Finder Chicken Soup

6 or 7 Chicken Legs(with bone), drumstick with thighs or can buy drumsticks and thighs separate
3 or 4 chicken breasts(with bone)
3 or 4 chicken wings(with bone)
1 large bunch of celery, include some of the leaves
1 small bag of carrots
3 or 4 onions, peeled and quartered
peppercorns to taste
1 can of whole tomatoes (or use fresh if in season)
Fresh Parsley to taste
Salt to taste

Wash and remove the skin from almost all the chicken, leave two or three pieces with skin for added taste without too much added fat and place in pot. (Or keep all the skin on, freeze the finished soup and remove the fat that congeals at the top). Chop celery and carrots
into large chunks and place in pot. Add onions, peppercorns, parsley,
tomatoes & salt. Fill pot with enough water to cover ingredients plus about 3 or 4 inches beyond. Cover and bring to a boil. Skim the soup to remove the fatty-foam that rises from the bones & skin cooking, then cover, turn down to simmer and continue simmering and stirring occasionally for 3 -4 hours. Once done, strain the soup and keep the vegetables in. The chicken will fall right off the bone so strain the bones out, shred the chicken and put back into soup(or make chicken salad with it). Can serve the soup over a scoop of cooked teardrop shaped pasta, a couple chunks of celery, carrots, some of the shredded chicken then top it with shredded parmesan cheese. Or you can add more vegetables and noodles and simmer till tender and you then have old fashioned chicken noodle soup.
This freezes very well.