1 whole chicken (about 3–4 lbs)
1 large onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, sliced
2–3 sprigs fresh basil
Salt and pepper to taste
8 cups water or chicken broth
Prepare the Chicken: In a large pot, add the whole chicken and cover it with water or chicken broth. Bring it to a gentle boil and skim off any foam that forms on the surface.
Sauté the Vegetables: In a separate pan, heat a little olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add to the Pot: Add the sautéed vegetables to the pot with the chicken along with the basil, salt, and pepper.
Simmer: Allow the soup to simmer for about 1 hour with the lid on, reducing heat as necessary to maintain a gentle boil.
Shred the Chicken: Once cooked through, remove the chicken carefully. Let it cool slightly, then shred the meat, discarding the bones and skin.
Finish the Soup: Return the shredded chicken to the pot. Taste and adjust seasoning as needed. You can also add frozen peas or cooked pasta for more texture and nutrition.
Serve: Ladle the soup into bowls, garnish with fresh herbs, and enjoy with crusty bread!
