- 3-4lb whole chicken, giblets removed
- water (to cover chicken), plus 4-5 cups
- 2 tbsp peppercorns
- 1 tsp salt
- 5 bay leaves
- 4 sprigs of thyme
- 4 large carrots, peeled and roughly chopped
- 2 onions, quartered
- 2 heads of garlic, cut in half
- 6 stalks of celery, halved
- 1 onion, diced
- 4 stalks of celery, diced
- 3 large carrots, peeled and diced
- chicken (from broth), shredded or cubed
- 3 red potatoes, peeled and diced
- any other vegetables you desire (I generally add broccoli, kale and cauliflower, but you can pretty much use any veggies you want!)
- Place chicken in a large pot and fill pot with water to cover chicken. Add 1 tbsp peppercorns, salt, 2 bay leaves, 2 sprigs of thyme, 2 carrots, 1 onion, 2 heads of garlic, and 3 stalks of celery. Bring to a soft simmer, partially covered, and cook until chicken is falling off the bone-about 1.5-2 hours.
- After simmering, carefully strain solids from the liquid into another large pot or bowl. Remove carcass and set it on a cutting board to cool (Be careful! It will be very hot!). Once chicken carcass has cooled, separate the meat from the bone, placing the chicken in a food storage container and put it in the fridge.
- Transfer the broth (liquid only!) back into the large cooking pot along with the chicken carcass (bones and skin). Discard cooked vegetables. Place the remaining uncooked vegetables into the large pot with the broth, and fill pot with an additional 5 cups of water. Place back on stove and allow contents of pot to gently simmer for another 3-4 hours.
- Once done simmering, carefully strain liquid into another large pot or bowl once again, discarding all solids.
- To make the soup, add vegetables to pot and simmer for about 15-20 minutes, until veggies are tender. Add chicken back to pot at the last minute, just to warm through. Be careful not to simmer your soup too long, it’s easy to accidentally overcook the vegetables and chicken!
(Side note: I have changed the ingredients and directions a bit since I filmed this video, but making soup is much more about a method than an exact recipe in my opinion. I recommend simmering the broth a second time as I stated above, but forgot to film in the video. The second round of simmering the carcass really develops the flavor.)