Learning to Count Chicken Soup

Ingredients

• 2 tbsp Butter
• 1 finely chopped Onion
• 1 peeled and chopped Carrot
• 1 washed and sliced Leek
• 1 stick finely chopped Celery
• 1.5 liters / 50.72 fl oz Chicken stock
• 1 Bouquet garni
• 1 whole Chicken

Preparation

1. In a soup pot, melt 2 tbsp Butter and gently fry 1 finely chopped Onion, 1 peeled and chopped Carrot, 1 washed and sliced Leek, and 1 finely chopped Celery stick until soft.
2. Add 1.5 liters / 50.72 fl oz Chicken stock, 1 Bouquet garni, and 1 whole Chicken.
3. Gently simmer for 1 hour. Skim off any scum that rises to the top.
4. Remove the Chicken from the pot and let the pot simmer for another hour.
5. Shred the Chicken and set aside.
6. Remove the Bouquet garni, add the shredded Chicken, and simmer for a final 5 minutes.
7. Season with a little salt and serve.