Grandma's Chicken Soup
  • Cooking Time: 3 hours
  • Servings: 10
  • Preparation Time: 15 minutes
  • 1 4-6 lb whole Chicken (organic if possible)
  • 1 large or 2 small fresh tomatoes
  • 6 stalks celery with leaves
  • 6 medium/large carrots unpeeled
  • 1 large yellow onion
  • 2 whole cloves garlic
  • 1 bunch flat leaf parsley
  • 2 tbs olive oil
  • celery salt
  • pepper
  • 1 tbsp chicken Boullion "Better Than Boullion"
  • Water
  1. Clean chicken. Pat dry with paper towels. Cut up onion in 2 inch pieces. Cut up Carrots in 1 inch pieces and Celery 1/2 inch pieces. Cut tomatoes in quarters. Keep parsley, washed, in a bunch.
  2. In large pot, turn on flame to medium/high. Lay chicken dark side down. Put in the onions. Sear chicken for about 5-7 minutes on each side til golden brown.
  3. Add in rest of vegetables and fill with filtered water just below top of chicken.
  4. add Celery salt, pepper and bouillion. When soup starts to boil give it a stir to make sure bouillion is melted. Cover with slight open top and turn down heat to medium/low.. This should be more than simmer and less than boiling.
  5. Cook for 2 1/2 hours or until chicken is falling off the bone. Season to taste.
  6. Remove chicken onto plate and let cool about 10 minutes. Then using your hands, remove the meat and chop into bite size pieces. Discard fat bones and skin. Return meat to the soup. Serve with noodles or matzah balls.
This is the ultimate chicken soup. Sometimes I add a cup of lemon juice and a table spoon of lemon zest at the end.