This is the quintessential chicken soup for the sick. Lots of garlic and a stock infused with the rich nutrients of vegetables and chicken make it a winner. This soup is easy to make. I make a double batch every weekend for stock to use during the week.
Place all ingredients in heavy soup pot and add water just to cover. Bring to boil, reduce to simmer, cover and cook 2 hours turning chicken over after one hour. You are ready for the next step if the leg bone of the chicken slips away clean when pulled. If the leg bone does not slip away clean, cook an additional 30-60 minutes.
When the chicken is fully cooked, remove chicken from pot. I place it on a large pie plate. Then, use a strainer to remove the vegetable chunks from the stock.
Now you have chicken stock. You can save the meat to use for other dishes, eat it as is, or add it back to the stock to make chicken vegetable soup. When I make a double batch, I save half the stock to use as is, and divide the meat in half, saving half of the meat for other meals, then make soup wih the remaining stock and meat.
To make soup, gather the following ingredients:
Optional ingredients-add any or all as your taste prefers. If you do not have fresh herbs, use half as much dried.
Place all ingredients except for the dill into the pot with the stock. Bring to boil, reduce to simmer, cover and simmer for 45 minutes-1 hour. While the soup is cooking, debone the chicken and remove any skin/fat. Save the bones for making bone broth. Tear the chicken into bite size pieces and set aside. Add chicken and dill to the soup about 10 minutes before the soup is finished cooking. Taste and add Himalayan salt as needed. Wonderful!