Chicken soup and chicken stock
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.
Ingredients
  • 1whole chickenor 4 pounds of chicken bones
  • 8 onionspeeled, cut in half
  • 4 carrotspeeled, chopped into large pieces
  • 1head celerybottom removed, (use leaves)
  • saltPink Himalayan
  • 1tablespoon fresh gingerskin removed
Instructions
  1. Add all ingredients to a large pot and bring to a boil, turn down to a simmer, mostly covered with lid, and cook for 4 – 6 hours on medium
  2. If you are making chicken soup with a whole chicken: Place in fridge. Remove any excess fat that is congealed on top. Pull apart chicken from bone, discard bones and place chicken back in.
  3. If you are making chicken stock: Place in fridge. Remove any excess fat that is congealed on top. Strain liquid and use or freeze.
Recipe Notes

For people who keep kosher- don’t try and keep soups parve! Unless you are cooking for a vegetarian or vegan, the secret to an amazing soup is an amazing stock. Try this once and you will never go back.