Chicken Soup
- Author: The Peach Kitchen
- 2 quarter chicken legs, cut into three pieces
- 8–10 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)
- Heat olive oil in a pot and saute white onions until translucent.
- Pour in water.
- Add chicken pieces, celery, and carrots.
- Season with pepper and bring to a boil.
- Turn heat to low and simmer until the chicken meat falls off of the bones, skimming off foam every so often.
- When chicken is soft and tender, remove from pot and pick the meat off of the bones and chop into little pieces.
- Return the chicken to the pot, season with salt to taste and chicken cube, if desired, and stir.
- Simmer for a few more minutes and serve hot.