Chicken Soup

By Paynoff

Ingredients

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

Servings 6

Preparation

Step 1

1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stock-pot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cook slightly. Remove meat from bones, and cut into bite-size pieces.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.