1 whole chicken (I prefer dark meat and use about 9-11 thighs)
2 stalks celery - leave whole and don't cut off leaves
1 medium-sized yellow onion
2 cloves garlic, pressed/minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried savory if you have it
salt and garlic salt to taste, added after cooking
This recipe is Jan's best guess on what goes into her chicken soup.
- Break celery so it fits in the pot. Quarter the onions. Put the celery, onions, and garlic in bottom of a stock pot and sprinkle the spices on top.
- If you have a pasta pot with an inner strainer, use the strainer as it makes straining the broth easier.
- Cut the chicken into a few pieces so it doesn't take up as much space in the pot.
- Add enough water to the pot to cover the chicken well.
- Turn the heat on high and bring it to a boil.
- Cook at a simmer for about 1 hour, then remove the chicken with a slotted spoon, but keep the broth simmering.
- Remove the skin and bones from the meat, setting the meat aside, and putting the skin and bones only back into the pot as you go.
- Once all the skin and bones are back in the pot bring the broth back up to a boil, then simmer for another 1-2 hours.
- Cube the chicken into bite sized pieces about 1/2-3/4 inches and set it aside in a bowl.
- When the broth is done, use tongs to remove the solids as best you can, or if you used a pasta pot with strainer, remove the strainer and discard the solid contents.
- If you like a fairly clear broth, line a large colander with cheesecloth and set it on top of another large container, big enough to contain all the strained broth.
- Pour the broth into the lined strainer to filter out the solids.
- Return filtered broth to a clean stock pot and add the cut-up chicken to the strained broth, reheating if necessary.
- Add salt and garlic salt to taste. I usually start with 1 tablespoon salt and 1 teaspoon garlic salt and adjust from there.
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