Community Greens

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Homemade Chicken Soup

chef 2

This home-made chicken soup takes a little over five hours to cook but it’s easy, and it doesn’t require many ingredients. It will probably last you through a couple of meals. Cooking is something you can sometimes multitask. When making breakfast or lunch, you can easily get this started and enjoy it later in the day. It’s great a filling the house with a delicious aroma you’ll appreciate all day.


1 whole chicken
4-5 stalks celery, chopped
Baby carrots, about half a bag, chopped
1 large white or yellow onion, chopped
Bay leaves


  1. Rinse the chicken and remove the giblets if necessary. Place the chicken in a large pot, and fill with water to cover.
    Bring water to a boil. (You’ll notice the water gets foamy at the top; that’s normal!)
  2. Once water is boiling, pour out the water and refill again to cover the chicken. Note: It’s OK if you can’t get all of the water out since the chicken is still in the pot, which makes the water tough to pour.
  3. Add seasonings: Several shakes of basil and oregano, about 1 teaspoon of thyme and sage, 2-3 bay leaves, and about 3 teaspoons of salt and pepper.
  4. Set heat at about medium. Simmer uncovered for 2 hours.
  5. In the meantime, chop celery, carrots, and onion into small pieces.
  6. After simmering for two hours, remove the chicken and set it aside to cool. To speed up the cooling process, remove the skin and cut into the chicken. Then put the vegetables into the broth to start cooking them.
  7. Once the chicken is cool enough to touch, break apart the meat into bite-size piece and put into the pot.
  8. Simmer gently for at least 2 more hours (or until the veggies are soft). Stir frequently throughout.

Home-made Chicken Soup pdf


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