2-3stalks celerywe use the small stalks inside with leafy greens for more flavor
1large onionquartered
1/2tablespoonkosher salt
1/4teaspoonpepper
1handful dill
1handful parsley
1/2teaspoondried thyme
Instructions
Place the chicken into a large stockpot with giblets removed.
Put the rest of the ingredients over the chicken and cover with water about 10-16 cups of water depending on the size of your soup pot.
Place the stockpot onto the stove uncovered and heat on medium high heat until it just starts to boil. Reduce the heat to low and simmer for 1 1/2 hours until the chicken is fully cooked.
Once the chicken is cooked, remove the chicken. Pull the meat off the chicken and place the meat into an airtight container and refrigerate.
Allow the soup to cool for about 30 minutes and then strain all the vegetables and herbs from the broth.
Use as desired or place into containers in the refrigerator or freeze for later use.
Video
Notes
Yield will depend on the amount of water used. We usually get about 12-13 cups of broth when using 16 cups of water.