Time: 2 hours & 30 minutes
INGREDIENTS:
1 whole chicken (about 3-4 pounds), cleaned and giblets removed
12 cups of water (or enough to cover the chicken)
2 carrots, peeled and chopped into chunks
2 celery stalks, chopped into chunks
1 large onion, quartered
2 garlic cloves, lightly smashed
1 teaspoon of salt (adjust to taste)
1/2 teaspoon of black pepper (adjust to taste)
A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Optional: Additional vegetables like turnips or parsnips, and fresh parsley for garnish
Serves: 8 People
INSTRUCTIONS:
1. Prepare the Chicken:
In a large pot, place the whole chicken. Add water to the pot, ensuring the chicken is completely submerged. Start heating over a medium-high flame.
2. Simmer:
Once the water comes to a boil, reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon.
3. Add Aromatics:
Add the carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves to the pot. Cover partially with a lid and simmer for about 1.5 to 2 hours.
4. Check the Chicken:
The chicken is done when it is fully cooked and the meat falls off the bone easily. If using a meat thermometer, the internal temperature should reach 165°F (74°C).
5. Remove Chicken:
Carefully remove the chicken from the pot and set it aside to cool. Once cool enough to handle, remove the meat from the bones. Shred the meat and discard the bones and skin.
6. Strain the Broth:
Strain the broth through a fine sieve to remove the vegetables and any residue. You may choose to add fresh vegetables at this point for a cleaner soup.
7. Finish the Soup:
Return the broth to the pot, along with the shredded chicken. If adding fresh vegetables, do so now and simmer until they are tender. Adjust the seasoning with more salt and pepper to taste.
8. Serve:
Garnish with fresh parsley if desired and serve hot.
