Onion or two
Celery (few stalks)
A few potatoes (or a lot of potatoes if you love them like me)
1 tsp Garlic salt
1 tsp Pepper
1 TBL Parsley
- Boil whole chicken. To do this, put chicken in large stock pot. Pour in just enough water to cover entire chicken. Heat water until you can see steam rising, then turn down to simmer (about a 3 or 4 setting on most stoves) and cover. Let boil for about an hour or so. When you cut the chicken, it should be white (not pink and/or bleeding).
- Remove chicken from water and let cool. Keep the chicken stock. While the chicken is cooling...
- Cut up onion(s) and add to stock. I prefer medium-sized slices.
- Cut up celery and add to stock.
- Add baby carrots, garlic salt, pepper, and parsley to stock. Hopefully by now the chicken has cooled so you can...
- Remove chicken from bones and skin and add to stock. Personally, I try to break the chicken into bite-sized pieces so that I can eat the soup with a spoon.
- Cook for about an hour. While it's cooking, you can...
- Cut up potatoes and add to stock. Potatoes get soft faster than anything else, so it's always a good idea to add them last.
As with most soups and stews, this will taste even better on the second day than the first, because all the ingredients will mix that much more. Plus, it's a comfort food that won't add to your waistline. Perfect for rainy and cold days stuck inside.
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