Ingredients:
1 whole chicken
3 cleaned celery stalks
3-4 cleaned carrots
1 yellow onion
4 garlic cloves
2 extra large Knorr chicken bouillon cubes (optional)
2 tablespoons chopped Italian parsley
1 tablespoon dried thyme leaves
salt and pepper to taste
Directions:
- Place the whole chicken in a large pot with peeled garlic, carrots, celery, and peeled onion all cut in half. Pour cold water into the pot until all the ingredients are covered by an inch of water.
Bring the water to a boil, then reduce to a low simmer. Let the pot simmer for a couple of hours until the chicken is cooked through and the meat falls off the bone easily. Skim the fat at the top of the soup with a spoon as needed.
2. Remove the chicken and vegetables from the pot and set aside in a dish. Strain the remaining liquid into another pot with a fine sieve and discard all the solid pieces, including the garlic.
3. Once the chicken and vegetables have cooled off, chop the vegetables and return them to the strained broth. Add the chicken bouillon if you want for some added flavor. Then like a savage, use your hands or forks to remove the chicken skin and shred all the chicken meat off the bone. Add all the meat to the broth and season with parsley, thyme, salt, and pepper. Let this all simmer for 5-10 minutes and stir regularly.
4. I usually cook brown, white, or wild rice or sometimes some sort of noodle separately and pour the soup over it when I’m ready to eat. I like to do this so the soup doesn’t overcook the noodles or rice and I can change up what I want to add to the soup when I’m reheating leftovers. Also tastes great with Kraft 100% grated Parmesan cheese sprinkled on top.
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