4 cups chicken stock or broth
4 cups water
8-10 (approx) bone-in (skin-off) chicken thighs or 2-3 bone-in (skin-off) chicken breast halves
4 carrots, peeled and diced small
5 stalks celery, diced small
2 onions, peeled and diced
6 oz (approx) frozen peas (optional)
salt and pepper to taste
- In a large soup pot, add the chicken and cold water and cold (or room temp) stock. Bring to a boil, and simmer, uncovered, until the chicken is cooked through, approximately 25-35 minutes. When the chicken is cooked, removed from pot, and cool to room temperature. While it’s cooking, with a spoon, skim the brown-ish foam from the surface of the liquid.
- While the chicken is cooking, peel and cut the vegetables (except the peas). Add them to the pot when the chicken is removed. Simmer for 15-20 minutes, or until the vegetables are cooked to your liking.
- While the vegetables are cooking, cut or shred the chicken.
- When the vegetables are cooked, put the chicken back in the pan, with the peas, and bring back to a simmer. Adjust the flavor with salt and pepper to taste.
Makes 6-8 servings.
If you can, cool the soup overnight in the fridge, and skim any fat off the top the next day.