06Skim off foam that rises to the surface; may have to skim 2 or 3 times.
07Partially cover pot and simmer 2 hours.
08When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
09Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
10When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
11Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.