Ingredients for the Stock
- 1 whole chicken (about 3 pounds)
- 1 carrot (rough chopped)
- 1 stalk of celery (rough chopped)
- 2-3 cloves of garlic (smashed & minced)
- 1 large onion (rough chopped)
- 8-10 cups of water (enough to cover chicken)
Ingredients for the Soup
- 4 carrots (chopped)
- 4 stalks of celery (chopped)
- 2-3 cloves of garlic (minced)
- 1 large onion (chopped)
- 1 bunch of fresh or dried herbs (chopped)
- 8 – 10 teaspoon of chicken bouillon (soup base, optional)
- 1 bag of frozen mixed vegetables (or fresh if you prefer)
Directions to make the Stock
Remove the thighs and breast meat from the chicken and save for another day. You can keep them in a refrigerator for a few days or freeze them to enjoy them at a later date. Put the rest of the chicken, carrots, celery, garlic, and onions in a large soup pot and cover with water. Cover with a lid and bring to a boil until the chicken is done and falling off the bones. Take out the meat and bones (be sure to remove all the skin too) discard bones and skin. Shred or chop meat.
Directions to make the Soup
Return the chicken meat to the soup pot and add the chopped carrots, celery, garlic, onion, herbs, bouillon, and mixed vegetables. You can also add more water if you need it. Cover with a lid and cook until veggies are tender. Salt and pepper to taste.
Additions: You can cook noodles, rice or dumplings in a separate pot and add them to a bowl of the soup as you serve it. Don’t add them to the whole pot or they will break down and become mushy in the leftovers.
Options: To speed things up you can use boneless skinless chicken breasts and thighs, cook as if it were a whole chicken, but when done just chop meat, not bones or skin to remove. Or you can use a pre-cooked rotisserie chicken and remove meat and add to the water and all the above vegetables, simmer until all vegetables are tender and broth is tasty. Salt and pepper to taste.
Part One: How to cut up and save a whole chicken
Part Two: Homemade Chicken Soup
