Chicken Stock 1 whole chicken2 cups onion (rough chop)2 cups celery (rough chop)1 cup carrots  (rough chop)2 32-oz boxes Swanson’s chicken brothWaterSalt/pepper In a large stockpot, add the onion, celery, carrots, chicken broth, and chicken. Add water as needed to cover the chicken. Season with salt and pepper. Parboil the chicken, i.e., don’t overcook it—you need to be able to get the chicken off the bone, but don’t overcook it as the meat is going to be cooked more in the soup. Remove the chicken from the stock and let … Continue reading Greek Lemon and Chicken Soup