Chicken soup is the most comforting of foods. It warms and satisfies, which is why you cook it when you are sick or in the dead of winter. Our easy recipe has traditional tastes and few ingredients, and it comes together quicker than most (you’ll have a spoon in a steaming bowl in less than an hour). As the flavours combine on the burner, the only work required is the periodic stirring of the soup.
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced 1/2 inch thick
- Step 1Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Step 2Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Step 3Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Step 4Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.