basic-chicken-soup

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 ¼ inch thick

• 4 garlic cloves, crushed

• 6 medium carrots, sliced ½ inch thick

Description

Bring chicken and water to a boil:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot.

Add onions, celery, and garlic and simmer:

Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.

Remove breast, add carrots, and cook:

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

Remove rest of chicken and cut meat into pieces:

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

Add chicken to soup and season with salt:

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