Chicken Soup

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

1 whole chicken (3-4 lbs / 1.4-1.8 kg)
10 cups (2.4 L) water
2 onions, quartered
3 carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, smashed
2 bay leaves
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, combine the whole chicken with the water, bringing to a boil over medium-high heat. Skim off any foam that rises to the top.
2. Add the onions, carrots, celery, garlic, and bay leaves to the pot. Season with salt and black pepper.
3. Reduce the heat to low, cover the pot partially, and simmer for about 1.5 to 2 hours, or until the chicken is cooked through and is falling off the bone.
4. Carefully remove the chicken from the pot. Let it cool slightly, then shred the meat into bite-sized pieces. Discard the skin and bones.
5. Strain the soup through a fine-mesh sieve into another pot or container. Discard the solids.
6. Add the shredded chicken back into the strained broth.
7. Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.