Chicken Soup

By sarascharft

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 2 3 4 5

1 Picture

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 1/4 inch thick
4 garlic cloves - crushed
6 medium carrots - sliced 1/2 inch thick

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.

Step 2

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

Step 3

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

Step 4

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