Place chicken stock, carrot, celery, onion and parsley leaves in a large deep saute pan or 2 quart saucepan. (if using unsalted stock, salt the... (continued)
Get this recipe with a Nick's Cooking With Nick Stellino 2 E-Book or with a Nick Stellino VIP Subscription
4 cups chicken stock (or two cans)
1 carrot, peeled,
... (continued)