Instructions: Cut the chicken into quarters, place in a large pot with the cold water.

Bring to the boiling point then lower the heat and let simmer. Remove the scum as it rises. Cover the pot and cook for 1 hour. Add the vegetables, salt and pepper and cook for an additional hour until the chicken is tender when pierced with a fork. Remove the chicken and vegetables and strain the soup. Let the soup cool so the fat can be skimmed from the top. Heat to serve.

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