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  • 1 (3 pound) whole chicken
  • 4 carrots, halved
  • 4 stalks celery, halved
  • 1 large onion, halved
  • Water to cover
  • Salt and pepper to taste
  • 1 teaspoon chicken bouillon granules (optional)
  • Put the chicken, carrots, celery, and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off the bones (skim off foam every so often)
  • Take everything out of the pt. strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion, Season the broth with salt, pepper, and chicken bouillon to taste, if desired. 
  • Return the chicken, carrots, celery, and onion to the pot, stir together, and serve
10 servings
Nutrition Information per serving
• Calories 152, Fat (g) 80, Saturated fat (g) 2.4, Cholesterol (mg) 37, Sodium (mg) 68, Carbohydrates (g) 4.2, Dietary fiber (g) 1.2, Protein (g) 13.1

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