Fixings :
10 servings 152 cals
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1 (3 pound) entire chicken 4 carrots, split 4 stalks celery, divided 1 substantial onion, divided water to cover salt and pepper to taste 1 teaspoon chicken bouillon granules (discretionary) Add all fixings to list
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Put the chicken, carrots, celery and onion in an expansive soup pot and cover with icy water. Warmth and stew, revealed, until the point that the chicken meat tumbles off of the bones (skim off froth now and then).
Remove everything from the pot. Strain the soup. Pick the meat off of the bones and hack the carrots, celery and onion. Season the soup with salt, pepper and chicken bouillon to taste, if wanted. Restore the chicken, carrots, celery and onion to the pot, blend together, and serve.