Simple Chicken Soup Recipe
- 1 whole chicken – preferably organic, free range. You get a better fat ratio and better flavor
- 3 large carrots peeled or unpeeled (your preference) and cut into 1/2 inch to 1 inch slices
- 3 large celery stick cut into 1/2 inch to 1 inch slices; you may cook the soup with the leafy tops as well
- 1 large yellow onion peeled and cut in half
- 2-3 Tbsp pink Himalayan or Kosher salt. The Himalayan salt has more minerals. The amount will vary based on your taste.
- Remove chicken from packaging
- Remove neck, giblets, liver from inside cavity if necessary
- Wash thoroughly inside and out
- Put chicken in at least a 12 quart stock pot
- Clean workspace to remove any residue or liquids from the chicken
- Wash carrots and peel (optional to peel)
- Slice carrots and put them in stockpot
- Wash celery sticks
- Slice celery sticks and put them in stockpot
- Wash onion and remove skin
- Slice onion in half and put in stockpot with chicken
- Cover all ingredients in the stockpot with water
- Add the 2-3 Tbsp of salt
- Bring to a boil uncovered
- Once boiling, reduce heat to low to allow chicken to simmer
- Put on cover and simmer for at least 6 hours for better flavor. You may simmer the soup up to 10 hours, but check the water level and add water if necessary. The longer you simmer, the saltier the soup will be.
- Remove the chicken and place in a colander to drain. Once cooled, remove the meat from the bone and store in glass container (if possible). You can save the bones to make bone broth.
- Cool the soup in an ice bath. Once cooled, store the broth with vegetables in a glass container, if possible.
- If you can, prepare the soup the day before you need it. You can remove the chicken fat to use in other recipes. The soup will have better flavor the second day.
- You can add carrot tops, potatoes, parsnips, and other foods when cooking, but these will alter the flavor and texture. Have fun experimenting.