Description
A simple and nutritious homemade chicken stock soup using whole chicken, vegetables, and herbs.
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 8 cups water
- Salt to taste
Instructions
- Rinse the chicken and place it in a large pot.
- Add carrots, celery, onion, garlic, bay leaf, and peppercorns.
- Pour in water and bring to a boil.
- Reduce heat and simmer for 2-3 hours, skimming foam as needed.
- Strain the broth and discard solids.
- Season with salt to taste and serve hot.
Notes
- Use leftover chicken meat for salads or sandwiches.
- Store broth in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 3 hrs
- Category: Soup
- Method: Simmering
- Cuisine: American