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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Chicken
Rinse the whole chicken under cool water and remove any giblets from the cavity. Pat the chicken dry with paper towels.
- 2
Cooking
- 3
Combine Ingredients
In a large pot, add the rinsed chicken, chopped carrots, celery, diced onion, minced garlic, bay leaves, thyme, salt, and black pepper.
- 4
Add Water
Pour in the 8 cups of water, ensuring the chicken and vegetables are fully submerged.
- 5
Simmer the Soup
Bring the mixture to a boil over medium-high heat. Once boiling, reduce to low heat and cover. Let it simmer for about 1 hour.
- 6
Remove Chicken
After 1 hour, carefully remove the whole chicken from the pot and place it on a cutting board. Allow it to cool slightly.
- 7
Shred Chicken
Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones and skin.
- 8
Return Chicken to Soup
Return the shredded chicken to the pot. Stir well to combine.
- 9
Adjust Seasonings
Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Serving
- 10
Serve the Soup
Ladle the hot soup into bowls and garnish with fresh parsley and a splash of lemon juice if desired.