Entrée: United States – Chicken Soup with Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

1 whole chicken, cut into pieces, about 4 lb (1.8 kg)
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
8 cups (1.9 L) chicken stock
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Place the chicken pieces in a large pot and cover with chicken stock. Add the bay leaves and a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
2. Add the chopped onion, garlic, carrots, and celery to the pot. Simmer for about 30 minutes, then add the diced potatoes. Continue to simmer until the vegetables are tender and the chicken is cooked through, about another 15-20 minutes.
3. Remove the chicken pieces from the pot. Once cooled, shred the meat from the bones and skin, discarding them. Return the chicken meat back to the pot. Taste and adjust the seasoning with salt and pepper as needed.
4. Serve hot, garnished with fresh parsley. Enjoy this hearty chicken soup with crusty bread on the side.