Chicken soup

1 large chicken

2 onions, chopped

4 carrots, sliced

3 celery stalks, sliced

6 garlic cloves, minced

8 cups chicken broth

2 bay leaves

Salt and pepper, to taste

2 tbsp parsley, chopped (optional

Rinse the chicken and place it in a large pot.

Add chopped onions, sliced carrots, sliced celery, minced garlic, chicken broth, and bay leaves to the pot.

Bring to a boil and then reduce heat to low.

Cover the pot and simmer for 1.5 to 2 hours, until the chicken is cooked through.

Remove the chicken from the pot and let it cool.

Strain the broth and return it to the pot.

Remove the chicken meat from the bones and shred it into small pieces.

Add the shredded chicken back to the broth.

Season with salt and pepper to taste.

Serve hot, garnished with chopped parsley (optional).

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