Chicken Soup

5 from 1 reviews


  • 2 quarter chicken legs, cut into three pieces
  • 810 cups of water
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 1 large white onion, chopped
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 chicken cube (optional)


  1. Heat olive oil in a pot and saute white onions until translucent.
  2. Pour in water.
  3. Add chicken pieces, celery, and carrots.
  4. Season with pepper and bring to a boil.
  5. Turn heat to low and simmer until the chicken meat falls off of the bones, skimming off foam every so often.
  6. When chicken is soft and tender, remove from pot and pick the meat off of the bones and chop into little pieces.
  7. Return the chicken to the pot, season with salt to taste and chicken cube, if desired, and stir.
  8. Simmer for a few more minutes and serve hot.