- Place a large stock pot on the stove and add the chicken, vegetables, herbs, and spices.
- Add the water to the pot and bring to a boil.
- Cover the pot and reduce heat to simmer. After half an hour, scoop the foam that collects at the top and discard it. You can use a slotted spoon to do this.
- After 2 ½ hours, use a spoon or tongs to pull out the chicken and place it in a bowl.
- Pour the soup and vegetables through a fine mesh sieve, scraping the vegetables into the sieve to bring out the color.
- Store in an airtight container in the fridge for up to 4 days or in the freezer for 4 to 6 months.
* If you want a hearty soup, add the vegetables back in at the end of the cooking time. You can also take the meat off the chicken, discard the bones, and throw the meat back into the soup. Or save the meat for other recipes. Feel free to coarsely chop the veggies; it’s your preference
