Clear & Quick Chicken Soup Recipe

Combine the chicken parts, prepared vegetables, bay leaves, and half of the parsley and dill in a large pot. Cover everything with water.

Bring the pot to a boil over high heat, leaving it uncovered.

Once you've finished skimming, reduce the heat to low and let the soup simmer for another 30 to 40 minutes. Keep an eye on it and skim any additional foam that appears.

Season the broth with salt and pepper to taste.

When the cooking time is up, you have a couple of options: either strain the entire soup through a fine colander into a clean pot or bowl, or simply remove the cooked chicken and vegetables from the pot.

Discard the cooked onion, celery, and used herbs. Grate the cooked carrot and return it to the soup. Separate the chicken meat from the bones, chop it into bite-sized pieces, and add it back to the soup. Finally, chop the remaining fresh parsley and dill and stir them in.

Taste and adjust the seasoning one last time before serving.