Gwen’s Chicken Soup

1 whole chicken, rinsed

1-large pot (8-12 quart pot recommended)

Water

3-4 cups carrots, chopped or sliced

3-4 cups celery, chopped

2 large onions, chopped

1 tbsp Parsley (or to taste)

2 Bay leaves

Pepper

Sea salt

 

1. Place chicken in large pot and fill with water to cover the chicken. I do not put the organs in, but do put in the neck.
2. Simmer, covered, until the meat is cooked, approximately 2-3 hours. Heat on medium heat to get it hot, then lower heat to simmer. Do not boil because boiling causes foam to form and the liquid to become cloudy.
3. Once chicken is cooked, remove meat from the bones.
4. Set meat aside and refrigerate.
5. Add bones back into the broth and cook on a very low simmer until about 2 hours before you plan to eat supper the NEXT day. Simmering the bones gives a great flavor and adds minerals to the broth.
6. Remove bones and discard.
7. Add all vegetables, bay leaves and parsley to the stock. Simmer until vegetables are soft.
8. Add chicken, pepper, and sea salt to broth and cook until heated well.
9. Remove bay leaves.
10. Cook pasta according to package instructions (if desired) and add to soup when serving.

Note: Add more or less veggies based on how much stock you have and how much liquid you want in your soup. If you really dislike one of the veggies, add those in very large chunks when you add the bones back into the liquid. They will flavor the stock, and you can take them out before adding the other veggies.

If you do not want your stove on at night, turn off the burner right before you go to bed, and get it to a boil first thing in the morning. Then turn down to a simmer for the rest of the day.