- 2 OR 3 skinless chicken breasts with ribs
- 3 stalks celery
- 1 lb. carrots, sliced
- 1 large chopped onion
- 1/2 bunch fresh parsley, chopped
- 4 chicken bouillon cubes
Place all ingredients in pan with water until chicken is tender. Remove chicken, chop and discard bones. Return chicken to pot and season with salt and pepper to taste. Simmer on low heat for 1 hour.
Source: Let's do Lunch