• • 1 whole 4 -5 pound chicken Optional: have the butcher cut in 8 pieces and remove skin
• • 1 heaping tbsp kosher salt
• • 1 tbsp apple cider vinegar
• • 2 onions (peeled and diced) Use one large onion or two small to medium onion
• • 3-5 cloves of garlic
• • 2 celery sticks
• • 4-5 carrots
• • 1 bay leaf
• • spring water
• • fresh parsley for garnish

 Instructions:

1. I start by asking the butcher to cut my chicken up into 8 pieces. If they'll remove the skin, have them do that too.
2. Wash the chicken pieces and place in Dutch oven. Make sure to wash your hands and sanitize the sink after washing/handling poultry, beef, or fish.
3. Cover the chicken pieces with spring water, apple cider vinegar, and salt.
4. Bring to a boil and simmer for 30 minutes.
5. While the chicken simmers dice onions, celery, bay leaf, and garlic cloves. I like to use a food processor to dice the onion and garlic. This saves time and prevents eye irritation.
6. Add diced onions and celery to your soup.
7. After about 45 minutes, remove chicken breasts to prevent it from getting tough from over-cooking.
8. Remove chicken pieces from the Dutch oven and allow to cool slightly.
9. Remove the meat and set aside. Add the bones back to the pot and allow to simmer for a few hours.
10. When you are ready to serve, remove the bones and add back the cut up chicken meat.
11. Wash and chop carrots. Add to soup pot and simmer until carrots are soft.
12. Remove soup from heat and allow to cool slightly.