Chicken and Vegetable Soup


1 whole chicken (approx. 3 pounds)

4 carrots, peeled and halved

4 celery stalks, halved

1 large onion, halved

4 gallons chicken broth

Salt and pepper to taste


Combine the chicken, carrots, celery, and onion in a large pot and cover with cold water. Place on a stove top on low heat, and simmer uncovered until the chicken is tender and easily removable from the bones, approximately 1 hour. Make sure to skim off the foam that forms on top of the mixture every few minutes.

Remove the pot from the stove top, and strain to separate the broth. Return the broth to the pot and place back on low heat to simmer. Place the strained vegetables in a large bowl to allow to cool.

Remove the chicken from the bones. Chop the carrots, celery, and onion. Season the broth with salt and pepper to taste. Add the chicken, carrots, celery and onion to the broth and allow to cook until heated through. Ladle into bowls and serve.