Classic chicken soup

1.8 kg 1 chicken (1.5 -)

6 PCs carrots

4 celery

4 big onion-turnip, cut into pieces

? tsp. 2 salt

1 tsp. black pepper

Rinse thoroughly inside and outside the chicken and Pat it with paper towels. Put the chicken in a large pot.

Chop 3 carrots and 2 celery into pieces the size of a 2.5 see Divide the onion into 4 pieces. Add the chopped vegetables to the pan, season with salt, add black pepper, cover with cold water so that the water to cover the vegetables (about 8 glasses). Bring to a boil. Lower the heat and continue to cook, removing the foam, until the chicken is cooked, about 30 minutes. Put the chicken in a bowl and let it cool.

Filter the content of the soup without vegetables. Pour the broth back into the pan.

Finely chop the remaining carrots and celery. Add them to the broth and let it simmer on low heat for 10 minutes, until then, until the vegetables are soft.

When the chicken has cooled, remove the meat and add to soup. Pour the soup into bowls.