- 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
- 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.
- 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.
- 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.
- 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.
- While the vegetables are cooking, remove the meat from the chicken carcass and set it aside in a bowl.
- 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.