Homemade Chicken Soup
- 1 Whole Free Range Organic Chicken
- 6-8 qt filtered water
- 1 bunch celery with tops (~5 stalks)
- 12 carrots
- 1 whole onion
- 1 bunch parsley stems included
- 4 tbsp Sea Salt
- 3 tbsp Black Pepper
- Place the chicken in a large stockpot and fill with filtered water.
- Wash the celery and six of the carrots, cut in half. Cut the onion into quarters. Wash the parsley. Add everything to the pot and bring to a boil.
- Boil everything for about 2-3 hours, skimming the foam that rises to the top periodically.
- Put a colander over another large stock pot and pour the soup through the colander retaining only the broth. Put the broth back on the stove and simmer.
- Let the chicken cool until it able to be handled.
- Carefully take all of the meat off of the bones and add it back to the stockpot. You can have the chunks of chicken as big or as small as you want. You can also start skimming off some of the fat that rises to the top.
- Add sea salt and pepper to the pot. (Because you are not using any bouillon you will need to add quite a bit of salt. Just keep tasting it).
- If you need more broth, you can add in a couple of containers of organic, free range chicken broth (check ingredients).
- Chop the remaining 6 carrots and 5 celery stalks and add them to the pot. Simmer until vegetables are soft. Refrigerate the soup overnight.
- In the morning, you will be able to skim off the fat that solidifies on the surface.
- Reheat the soup when ready to eat and add whole wheat noodles if desired. ENJOY!