Bones are essential for a tasty soup and chicken soup in no exception. When the bones are cooked with the spices for a long time the soup is even more delicious. This classic is satisfying every time! Make enough for a couple of days, or as I do, make enough broth so that you can freeze it and use it for another soup.
- 6 chicken backs or two whole chicken breasts (bone in/skin on)
- 2 cloves of garlic
- 2 sprigs of parsley
- 3 cloves
- 1 tsp black pepper corns
- 1 bay leaf
- 2 stalks of celery
- 4 small or 2 large carrots
- 2 small or 1 large onion
- salt to taste
1: Put chicken, garlic, parsley, cloves, pepper corns and bay leaf in the slow cooker with water and begin to cook at low temperature for several hours or over night.
2: Chop the remaining vegetables into bite size pieces. Add them the day you plan to eat
3: Strain the soup and pick the meat of the bones. Discard the bones and return every thing else to the broth. Eat slightly cooled or reheat. Serve with a salad or steak or have as a snack any time night or day.