Ingredients
– 1 whole chicken (about 3-4 pounds)
– 8 cups of water
– 2 medium onions, quartered
– 3 carrots, sliced
– 2 celery stalks, chopped
– 4 cloves of garlic, smashed
– 1 bay leaf
– 1 sprig of fresh thyme (or 1 teaspoon dried thyme)
– Salt and pepper, to taste
– Fresh parsley, for garnish (optional)
Equipment Needed
– Large stockpot or Dutch oven
– Strainer or cheesecloth
– Knife and cutting board
– Ladle
– Soup bowls for serving
Step-by-Step Instructions
To begin with, I always start by placing the whole chicken in my large stockpot. I cover it with the 8 cups of water, bringing it to a gentle boil over medium heat. Once it starts bubbling, I reduce the heat to low and skim off any foam that rises to the top. It’s an important step that helps to keep the soup clear, and I can’t recommend it enough! The moment the chicken hits the water, the rich aroma starts to fill my kitchen, making it feel like home. (See the next page below to continue steps…)