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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Just the thing to have when you're feeling poorly, and it's so easy to make Ingredients:
1 whole chicken |
2 onions |
3-4 stalks celery |
half c dried parsley or 1 bunch fresh |
2 chicken bouillon cubes or 4 tsp better than boullion or other premium broth paste |
splash olive oil |
6 c water |
Directions:
1. **All credit for this recipe to my pal and former co-worker, Susan Lange**
2. Chop onions and celery into small pieces - no need to fret over exact sizes and shapes.
3. Saute the onions an celery in the olive oil over low-med heat for a few minutes, until the onion starts to go transparent.
4. Rinse your chicken and pop it in the pot, skin and all.
5. Add boullion cubes/tsps, water and parsely.
6. Bring to a boil and then turn heat down to simmer for 1-2 hrs, until the meat is falling off the bone. You can turn over the chicken halfway through, but it's not totally necessary.
7. Turn off heat and pick out the bones and skin with fork and slotted spoon, tongs, or whatever's handy. I often top up the liquid with a few cups more water, just to make it more soupy and last longer.
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