Step 1

Remove the chicken from the packaging; take a large stockpot, place the chicken in and add 5 litres/ 21 US cups of water.

Step 2

Bring to boil. When it starts boiling the dark grey impurities will start rising to the top and then you start removing it with a fine mesh food strainer (or spoon). This will last about 10-20 minutes depending on the chicken. Once the water seems mostly clear (no grey) you can add the vegetables.

Step 3

Add the vegetables and salt and bring to boil. Once boiling, reduce to the lowest heat, cover and simmer the soup for a minimum of 2 hours or however long you want. You can let it simmer for the whole day, it will just be tastier and the chicken will be so soft.

Step 4

Once the 2 hours pass, take a pot that is a similar size and drain the soup.

Step 5

The chicken should be falling off the bones. You can always heat up some homemade or store-bought noodles and add to the soup.

Step 6

Store in fridge for up to 3 days and in the freezer for up to 3 months.