2chicken quarters around 1 kg (2.2 lb) of chicken; see notes for different cuts of chicken you can use
2onions
1celery stalk
2 celeriac (100 g or 3.5oz)
2parsnips or parsely roots
5carrots
1kale leaf
bunch parsely
1tbsp fine salt
5lwater 22 cups
Instructions
Remove the chicken from the packaging; take a large stockpot, place the chicken in and add 5 litres/ 21 US cups of water.
Bring to boil. When it starts boiling the dark grey impurities will start rising to the top and then you start removing it with a fine mesh food strainer (or spoon). This will last about 10-20 minutes depending on the chicken. Once the water seems mostly clear (no grey) you can add the vegetables.
Add the vegetables and salt and bring to boil. Once boiling, reduce to the lowest heat, cover and simmer the soup for a minimum of 2 hours or however long you want. You can let it simmer for the whole day, it will just be tastier and the chicken will be so soft.
Once the 2 hours pass, take a pot that is a similar size and drain the soup.
The chicken should be falling off the bones. You can always heat up some homemade or store-bought noodles and add to the soup.
Store in fridge for up to 3 days and in the freezer for up to 3 months.
Notes
if you don't have a fine mesh food strainer use a spoon and just add more water when you add the vegetables
It can also be made with a whole chicken, bone-in chicken thighs or any part fo the chicken with bones.
instead of chicken you can use beef and the same vegetables
the longer you cook the soup the more flavor it will have. A minimum is 2 hours but you can keep it going for 6 or more
cook with as many carrots as you want to eat
to serve clear chicken soup to baby place it in a cup and let then drink it. To cool it quickly add an ice cube in and wait until it melts