Old Fashioned Chicken Soup from Scratch

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INGREDIENTS

• 6 lb whole chicken (I used 2 small chickens about 3lbs each)
• 2 cups onions, chopped
• 4 cups celery, chopped (This is about 1 bunch of celery)
• 6 cloves of garlic, minced
• 4 cups of carrots, chopped into coins
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried parsley flakes
• Water, as needed
• Additional salt and pepper, to taste

INSTRUCTIONS

1. Put your chicken into the stock pot and cover with water.
2. Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
3. Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
4. Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
5.  ...........................................................
6. .....................................................................

Full Instructions : Click Here 

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