soup recipe :
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (Optional)
Place chicken, carrots, celery, and a onion in a large soup pot; add enough cold water to the cover. Bring to a boil over medium heat; reduce heat to the low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam the every so often, as needed.
Remove chicken from the pot and let sit until cool enough to the handle; chop meat into the pieces, and discard skin and a bones.
Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into the smaller pieces; return chopped chicken and a vegetables to the pot.
Warm soup until heated through; season with the salt, pepper, and chicken bouillon to the taste.
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