Nancy’s Chicken Soup
8 cups water
1 whole chicken (skin removed)
1 large chopped onion
4 cloves fresh garlic, chopped
4 large carrots, chopped
4 stalks of celery, chopped
1 tsp oregano
1 tsp thyme
1 tsp ground pepper
2 TB sea salt or kosher flakes
2-3 TB parsley spigs, pulled apart
Optional: 1 TB sugar
1 Put water & chicken in pot w/parsnip, onion and herbs, salt & pepper.
2 Bring to a boil, turn down to med/low and let simmer 1 hour.
3 Turn off heat, pull chicken out and remove bones (you may use boneless chicken to avoid this
step, but I have found the flavor is better with bone in chicken).
4 Add celery & carrots. Cook at med for 1 more hour.
5 Add parsley right before serving.