INGREDIENTS

1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK

You could use the breast meat in this soup recipe but I prefer to cook them

separately in another recipe. If you do use them, wait until the soup is almost

finished and then add them back to the pot until they are cooked through.

Should only take about 8 to 10 minutes.

Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to

1/2 inch pieces then mince the fresh parsley leaves.
HOW TO MAKE AT HOME

Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until

they are light brown, about 5 minutes. Remove the breasts and set aside. Add

half of the onions and sauté until translucent, approximately 4 to 5 minutes.

Remove and set aside.

Cut up the remaining parts of the chicken (not the breasts) into small pieces

to allow them to release their juices in the shortest time possible. This is the

hardest part of the recipe. If you have a meat cleaver, it makes the job easier,

but if you don’t, do the best you can with a chefs knife.

Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink.

Return the onion to the pot, reduce the heat to low, cover, and simmer until

the chicken releases its juices, about 20 minutes. Add boiling water, reserved

chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until

chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.

Remove chicken breasts and set aside. Strain and reserve broth. Skim fat

from the broth, reserving 2 tablespoons to be used to cook the vegetables.

Add the reserved fat to the soup pot and sauté the remaining onions along

with the carrot and celery for about 5 minutes. When the chicken breasts are

cool enough to handle, remove and discard the skin and bones. Shred the

breast meat into bite sized pieces and add to the pot. Add thyme and

reserved broth; simmer until the vegetables are tender.

Season with salt and pepper, add parsley and serve. You can also add

noodles, orzo, or small pasta shells and cook until tender.

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