There are many variations of chicken soup, but here is a simple recipe for making classic chicken soup:
Ingredients:
1 whole chicken (about 4 lbs.)
4-5 quarts of water
1 onion peeled and halved.
3 carrots peeled and sliced.
3 stalks of celery, sliced.
3-4 cloves of garlic, minced.
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper to taste
Instructions:
Rinse the chicken under cold running water and remove any giblets or neck that may be inside the cavity. Place the chicken in a large stockpot.
Add enough water to cover the chicken, about 4-5 quarts. Bring the water to a boil over high heat, then reduce the heat to medium-low and let it simmer for about 30 minutes.
Skim any foam or impurities that rise to the surface of the water using a slotted spoon. Add the onion, carrots, celery, garlic, bay leaves, and thyme to the pot.
Simmer the soup for another 1-2 hours or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken from the pot and let it cool slightly. Once it’s cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin.
Strain the soup through a fine-mesh strainer or cheesecloth, discarding the vegetables and herbs. Return the soup to the pot and season with salt and pepper to taste.
Add the shredded chicken back to the pot and heat the soup until it’s warmed through. Serve hot and enjoy!
Note: You can add noodles, rice, or any other desired ingredients to the soup to make it heartier.