Homemade Chicken Soup

1 Whole Chicken
1 Onion - peeled
3 Carrots - peeled
2 Celery stalks
1 Bay leaf
3 - 4 Garlic cloves in the skin
2 Black Peppercorns
2 Sprigs of fresh thyme
Parsley – optional
Dill - optional
*Salt to taste after soup is finished

Rinse chicken well. Place chicken in a large soup pot. Cover with water at least 4 inches higher than the chicken. Bring to a boil and allow the scuz (no, this is not the official culinary term) to come to the top. With a wide spoon remove it by skimming the top of the water. After removing the scuz (approx. ½ hour) turn the heat down to a simmer and add vegetables and seasonings. You may need to add a bit more water as well, enough to cover chicken and veggies by approximately two inches.

Simmer, uncovered for 2 - 3 hours. Do not stir the soup during this time, as it will cause your final product to be cloudy.

Pour the soup through a strainer lined with cheesecloth.

Reserve the chicken and carrots.

Serve with the cooked carrots, bits of shredded chicken, rice or matzo balls.

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