Directions
- 1Place the chicken breast-side down in a pot with just enough water to barely cover it (about 12 cups).
- 2Season the water with about one tablespoon of salt.
- 3Bring the pot to a boil.
- 4Once it comes to a boil, skim off any fat or foam.
- 5Simmer until the chicken is done, which takes about 35 minutes.
- 6Remove the chicken from the broth, remove all skin and bones, and shred the meat into bite-sized pieces.
- 7Add the shredded chicken, carrots, parsnips, and onions to the soup.
Ingredients
- 1 four-pound chicken
- 1 pound carrots
- 1 pound parsnips peeled and cut into half-inch pieces
- 2 onion
- 12 cups water to barely cover the chicken
- 1 tablespoon salt
Equipment
bowl
Tips
- Do not overcook the chicken.
- Let the chicken cool in the broth.
- Use organically grown chickens if possible.
- Chicken feet can be added for gelatin.
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