A comforting and hearty chicken soup recipe, perfect for any occasion.
Prepare the vegetables by peeling and chopping them into large chunks.
Chop the vegetables uniformly to ensure even cooking.
In a large pot, combine the prepared vegetables, chicken pieces, bay leaf, and water.
Ensure the chicken is fully submerged in the water for even cooking.
Bring the pot to a boil, then reduce the heat and simmer for 1.5 hours.
Skim off any foam that rises to the surface for a clearer broth.
Remove the chicken and strain the broth, discarding the vegetables.
Let the chicken cool slightly before handling to avoid burns.
Shred the chicken into bite-sized pieces and set aside.
Use two forks to easily shred the chicken.
Return the strained broth to the pot and add the potatoes, carrots, celery, onion, garlic, salt, and pepper.
Cut the potatoes into evenly sized pieces for uniform cooking.
Simmer the soup for 30 minutes until the vegetables are tender.
Check the vegetables with a fork for doneness.
Add the shredded chicken and chicken bouillon to the pot and simmer for an additional 10 minutes.
Stir well to dissolve the bouillon completely.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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