Homemade Chicken Soup

Who doesn't love a good chicken soup especially with dumplings or noodles?  Now that it is getting cooler there is nothing more that I want than a good bowl of soup and a warm fire to curl up in front, and maybe a great book.

The soup I make uses a whole chicken so you get all of the vitamins and nutrients from the bones of the chicken, which is great, and can really help if you are sick. I usually remove most of the skin on the chicken to make the broth lower in fat.

* Vinegar helps to bring out vitamins and minerals like calcium from the bones of the chicken.

Ingredients

1 Small Chicken

2 Tablespoon Vinegar*

5-6 Carrots

2 Large Onions

4 Celery Stalks

2 Garlic Cloves

2 Teaspoons Thyme

1 Teaspoon Basil

2 Teaspoons Oregano

Salt and Pepper to taste

Optional

Your favorite biscuit recipe

Noodles

Directions

1.       Peel and chop the carrots and add to large stock pot.

2.       Quarter the onions and add to stock pot.

3.       Chop celery and add to stock pot.

4.       Mince garlic and add to stock pot.

5.       Take chicken and remove pack of organs from the inside. Peel off most of the skin and discard. Place the chicken into the stock pot and add water until the chicken is covered. Add vinegar and let sit for 30 minutes to an hour.

6.       Put on the stove and bring to a boil.

7.       While waiting for it to boil add in the thyme, basil, oregano, salt, and pepper.

8.       Once the water boils reduce heat and place lid on top and let simmer for at least 2 hours. A full 24 hours is best to get the most flavor and the most nutrients from the bones.

9.       Remove chicken from the pot and let it cool. Pick the meat off the bones and add it back into the pot.

If you want dumplings prepare your favorite biscuit mix and drop by spoonfuls into boiling soup. Reduce heat and cook uncovered for ten minutes. Cover and cook another ten minutes.

Or

Add your favorite noodles and follow cooking instructions on the package.