Name: Chicken Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: 1.4 kg (3 lb) whole chicken or bone-in chicken pieces; 2 litres (8 cups) cold water; 2 onions, quartered; 3 carrots, sliced; 3 celery stalks, sliced; 2 bay leaves; 1 tsp (5 ml) salt; 1/2 tsp (2.5 ml) black pepper; 100 g (1 cup) small pasta or noodles

Ingredients

1.4 kg (3 lb) whole chicken or bone-in chicken pieces
2 litres (8 cups) cold water
2 onions, quartered
3 carrots, sliced
3 celery stalks, sliced
2 bay leaves
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) black pepper
100 g (1 cup) small pasta or noodles

Instructions

Put the chicken in a large pot and add the cold water. Bring slowly to a simmer, skimming away any foam from the surface.
Add the onions, half of the carrots, half of the celery, the bay leaves, salt and pepper. Partially cover and simmer gently for 50-60 minutes, until the chicken is cooked through.
Transfer the chicken to a plate and leave it until cool enough to handle. Strain the broth into a clean pot, then discard the cooked vegetables and bay leaves.
Return the broth to a simmer. Add the remaining carrots and celery and cook for 10 minutes.
Remove the chicken meat from the bones and shred it. Add the chicken and pasta to the pot, then cook until the pasta is tender.
Taste, adjust the seasoning and serve hot.