6 chicken thighs – skin and excess fat removed
Water to cover
2 teaspoons salt & 1 teaspoon pepper
1 lb carrots - peeled and chopped
4 – 5 stalks of celery - chopped
1 large onion – diced
1 48 oz can chicken broth
I use kitchen shears to remove the skin and fat.
Place the chicken thighs in a 7 – 8 quart pot and add salt, pepper & water to cover by 2 inches.
Bring to a boil.
Turn it down to simmer and skim any foam that rises to the top. Cook for 30 minutes.
Prepare your vegetables while the chicken is cooking.
Remove the chicken to a plate after 30 minutes, cover with tin foil and let cool.
Add the vegetables & the can of chicken broth to the pot and bring to a boil. Turn it down to a simmer and cook for 45 minutes.
Remove the cooled chicken from the bones and cut into bite size pieces. Add to the soup during the last 5 minutes of cooking time. Serve over prepared rice or noodles.