Ingredients
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Noodles or rice for extra heartiness
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Ladle
- Measuring cups and spoons
- Stirring spoon
Step-by-Step Instructions
To begin with, I rinse the whole chicken under cold water and pat it dry with paper towels. This helps to ensure a lovely base for our soup. Next, in a large pot or Dutch oven, I heat the olive oil over medium heat. Once it’s shimmering, I carefully place my chicken in the pot, browning it on all sides for about 8-10 minutes. At this point, your kitchen will start to smell like heaven! Once browned, I take the chicken out and set it aside, and this is where the magic happens. (See the next page below to continue steps…)