Recipe Details

Ingredients

• 1 whole chicken (about 4 pounds), cut into pieces (including back)

• 8 cups water

• Coarse salt

• 3 medium onions, thinly sliced (4 cups)

• 2 celery stalks, sliced crosswise ¼ inch thick

• 4 garlic cloves, crushed

• 6 medium carrots, sliced ½ inch thick

Description

Bring chicken and water to a boil:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot.

Add onions, celery, and garlic and simmer:

Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.

Remove breast, add carrots, and cook:

Remove chicken breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.

Remove rest of chicken and cut meat into pieces:

Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.

Add chicken to soup and season with salt:

Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Ingredients

• 1 (3 pound) whole chicken

• 4 carrots, halved

• 4 stalks celery, halved

• 1 large onion, halved

• water to cover

• salt and pepper to taste

• 1 teaspoon chicken bouillon granules (Optional)

Description

1. Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.

2. Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.

3. Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.

4. Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.