Very important note: this is chicken soup from scratch, in order for it to be good, you'll have to adjust the ingredients to your taste.
4 quarts cold water
1 chicken (4-5 pounds), quartered
1 clove garlic, peeled and bruised
1 onion, peeled
2 carrots, peeled and cut into 1" pieces
2 ribs celery, cut into 1" pieces
1/2 bunch fresh parsley, tied together with string and rinsed
1 bay leaf
1 1/2 tsp salt
1/2 tsp black peppercorns
|
|
Pour water into a large pot. Add ingredients and slowly bring to a boil. Reduce heat and simer for 4 hours, skimming frequently.
Strain the soup. Discard the onion, parsley, bay leaf and peppercorns. Remove the chicken skin and debone it, and put meat back into stock along with carrots and celery.
Add noodles if you wish, or serve over pasta.
|
|
|
