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Ingredients
| whole chicken: 1 |
| carrots: 6 (peeled) |
| celery: 4 stalks |
| onions - yellow: 1 (quartered) |
| Kosher salt: 2 1/2 tsp |
| peppercorns: 1 tsp |
Classic Chicken Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
4 serving(s)
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- Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot.
- Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
- Strain the broth, discarding the vegetables. Return the broth to the pot.
- Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.
- When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.