by Austin Carter
New Recipe
Prep Time - 20 mins Cook Time - 1 hr 30 mins Total Time - 1 hr 50 mins COURSE - Soup CUISINE - American SERVINGS - 10 servings CALORIES - 153 kcal
1. Large soup pot 2. Knife 3. Cutting board 4. Spoon for skimming foam 5. Strainer or colander
– 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)
1. Gather all ingredients: chicken, carrots, celery, onion, salt, pepper, and chicken bouillon. 2. In a large soup pot, combine chicken, carrots, celery, and onion. 3. Add enough cold water to cover the ingredients. 4. Bring the pot to a boil over medium heat.
1. Reduce heat to low and simmer, uncovered, for about 90 minutes, until the chicken is tender and falls off the bone. 2. Skim off any foam that rises to the surface occasionally during cooking. 3. Remove the chicken from the pot and let it cool until it's easy to handle. 4. Chop the chicken meat into pieces, discarding the skin and bones.
9. Strain out the vegetables, reserving the stock. Rinse the soup pot and return the stock to it. 10. Chop the cooked vegetables into smaller pieces and return them, along with the chopped chicken, to the pot. 11. Warm the soup until heated through, then season with salt, pepper, and chicken bouillon to taste.