Chicken Soup without Noodles and Broth

1Preparing the Chicken Rinse the whole chicken (1) under cold water (8 cups) and pat it dry with paper towels. Remove any giblets from the chicken cavity. Cut the chicken into pieces, including the breast, thighs, and legs.

2Making the Soup In a large pot, combine the chopped carrots (3), celery, onion (1), garlic (3 cloves), and chicken pieces. Add water (8 cups), bay leaf (1), dried thyme (1 teaspoon), and dried oregano (1 teaspoon). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer for about 1 hour, or until the chicken is cooked through and vegetables are tender.

3Finishing the Soup Once the chicken is fully cooked, remove it from the pot. Shred the chicken using two forks, and return the shredded meat to the pot. Season the soup with salt and pepper to taste. Discard the bay leaf (1).

4Serving the Soup Ladle the chicken soup into bowls and garnish with fresh chopped parsley. Serve with lemon wedges on the side for a refreshing citrus flavor.