6 lb whole chicken (I used 2 small chickens about 3lbs each)
2 cups onions, chopped
4 cups celery, chopped (This is about 1 bunch of celery)
6 cloves of garlic, minced
4 cups of carrots, chopped into coins
2 bay leaves
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp dried parsley flakes
2 Tbs of Grass Fed Butter
Water, as needed
Additional salt and pepper, to taste
Important You will need a LARGE stock pot for this.
Put your chicken into the stock pot and cover with water.
Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
About 15 minutes left of cooking throw the butter into a sauce pan melt it and then add the cut vegetables into the pan and brown them lightly. Should take about 3-5 minutes on medium heat. They don't have to be cooked all the way through because you will soften them up in the final cooking.
Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
Let the meat cool for a little bit, you want to be able to handle the chicken using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks – let the meat naturally come apart as it continues the cooking process.
Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
Once all the meat is removed from the chicken you can discard the unused parts.
Now add the vegetables, garlic and herbs to the pot. You might want to add some water to the veggie pan to get some of that delicious flavors off the pan.
Add some water to the pot until the veggies, etc are covered.
Bring to a rolling boil once more for a couple minutes.
Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
Stir the soup a couple times while it cooks.
At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
Let it cook for a couple more minutes and remove the leg bones and bay leaves.
If you want some noodles add them to individual bowls and then add the soup let them cook down for 3-5 minutes and then serve.