Easy chicken broth soup for the fall season.
INGREDIENTS
1 organic chicken - rinsed and skin poked
3 organic celery stalks (with leaves)
2 organic carrots washed
2-3 onions peeled
3-4 garlic cloves
Handful of parsley
1-2 bay leaves
2 tbsp salt
4 peppercorns
DIRECTIONS
In a pot cover chicken with water and bring to boil. Scoop off scum that surfaces and lower temp. Add onions, garlic, salt, pepper and bay leaf and let simmer 1-2 hours. keep adding water to cover the chicken. You can add more salt if needed.
Add celery and carrots and handful of parsley and let simmer another 1 hour. You can strain the soup otherwise the soup can turn cloudy over the next few days when reheating.
Use chicken (it will fall apart when you pull it out) in soup or save for another meal.
You can freeze the broth or it can store for about one week in the fridge.