Simple Chicken Soup (No Noodles)

I get organic vegetables, a free range chicken, and the organic stock, because the whole point of making real soup instead of just nuking a can of store-bought stuff is to avoid the BPA and pesticides.

Chop celery, carrots, and onion. Put them in a stock pot. Place whole chicken on top of veggies. It will fall apart after hours of cooking, so I don't bother cutting it up. Empty two 32oz containers of Emeril's organic chicken flavored stock into the stock pot. Add 4 cups of water and 2 tbsp of white vinegar. Bring your soup to a boil, and then simmer for 4 hours or until the chicken falls off the bones. I use a pair of salad tongs to pick out the bones and skin after the soup is cooked.

Serving Size: 12 servings at least

Number of Servings: 12

Recipe submitted by SparkPeople user RA1NY84.