Classic chicken soup recipe


  • Yield: 6 Servings
  • Total Time: 2 Hours


  • 1 x 1.8–2.25 kg chicken
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 cloves garlic
  • 1 tablespoon sea salt, plus more as needed
  • 6 large carrots, chopped
  • 6 celery stalks, chopped
  • 900 g green beans, chopped
How to Make It
  1. Begin by cleaning the chicken (rinse it under cold water and remove any loose bits of fat and other tissue). Place it in a large stockpot. If it doesn’t fit, you will have to cut it into quarters.
  2. Add the onion, bay leaf, garlic and salt. Fill the pot with cold water until the chicken is just covered. Bring to a boil, then cover tightly and lower the heat to a bare simmer. Cook this way until the meat is tender and falling off the bone, about 1 to 2 hours the lower the simmer, the more tender your chicken will be. Skim the surface of the broth to remove any scum that may appear during cooking.
  3. Remove the chicken from the pot and set it aside. Pour the vegetables and broth through a sieve, being careful to save the broth! Discard the vegetables and the bay leaf.
  4. Add the broth back to the pot along with the carrots, celery, and green beans. Bring to a boil, then lower the heat. Cover and cook at a simmer for about 20 minutes, or until the vegetables are tender.
  5. While the vegetables are cooking, remove the meat from the chicken carcass and set it aside in a bowl.
  6. When the veggies are tender, add the meat back to the soup and simmer for another 20 minutes. Add more salt to taste and serve.

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