1 (5 lb.) whole chicken, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quart s chicken broth
2 Tbsp white wine vinegar
1.5 Tbsp creole seasoning
Lots of freshly ground black pepper
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Let's Make It
1. Dice celery, carrots, onion, and potatoes into 1/4-inch pieces. Chop tomatoes; reserve all juice.
2. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add broth and white wine vinegar. Season with creole seasoning and pepper.
3. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.
4. When soup is finished, remove chicken pieces with a slotted spoon. Let cool. Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.