Ingredients
Equipment
Method
- Fill a Dutch oven, a large stock pot or large soup pot with cold water, enough water to cover the raw chicken as well as the chopped vegetables.Cut the onions and potatoes into eighths and slice the carrots and celery stalks into bite-sized slices to your liking. Cut up celery leaves and tops and chop up fresh parsley. Peel and crush 2/3 of the garlic cloves but leave them whole. Peel and dice up the remaining 1/3 of garlic cloves.Put the cut-up potatoes and carrots into the water and set on the stove to boil.While you wait for the water to boil, prepare the chicken. Wash your chicken and cut it into large pieces by cutting off the leg quarters (the bone-in chicken thighs and legs) and then cutting the remaining body (chicken breasts and carcass) in half.Once the water begins to boil, place chicken parts as well as all the remaining ingredients to the pot.Cook for about 30-45 minutes until the potatoes will take a deep poke from a fork. At this point, you can use a slotted spoon to remove the potatoes from the pot and set aside. You can leave the potato in if that is your personal preference, but they are mostly added for adding body to the soup broth, but if you choose to leave them you will have a slightly more creamy chicken soup as opposed to a more classic chicken soup.Continue to cook the soup until the chicken is cooked through. Remove the chicken pieces and set aside until cool enough to handle. Remove chicken from bones and chop or shred into bite-sized pieces. Add half the chicken back into the pot and save the rest for a future meal, or for a heartier soup, add all the meat back into the soup. Add salt, pepper, and garlic powder to taste.At this point, you can cut up the potatoes into chunks and add back to the soup or save for a future meal. The potatoes’ main purpose is to add body to the chicken stock.