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This classic recipe shows us that some times recipes can be so simple and that is truly what makes them so near and dear to the heart. With a little salt and pepper to taste, you'll be making this soup no matter what type of wheather your dealing with outside. Moms will especially love feeding their little ones that have the sniffles this.

Things You Need:

• 1 3-pound whole chicken

• 4 carrots, halved

• 4 celery stalks, halved

• 1 large onion, halved

Step By Step Instructions:

1. To start, you'll need a large pot to make the soup in. You'll want it to be large enough to fit a whole chicken and all of the vegetables. Place all of your ingredients in the pot and cover with water. Boil until the chicken falls off the bone with a fork. You'll notice a foam at the top of the broth, feel free to skim this layer off as desired.
2. Once that chicken is cooked thoroughly, we suggest pouring the soup over cheesecloth to strain the broth. While you have the vegetables and chicken separate from the broth, it's time to touch them up a bit. Chop the vegetables to desired bite size and shred the chicken (removing the bones) and return to broth.
3. Let cook a little longer in the pot and add desired seasoning (salt and pepper). Note: you can also add a little chicken bouillian cube if you like.

Note: To take this simple recipe to the next level, add some  of your favorite pasta or rice! And just so you know, cheese raviolis are a great addition to this soup. And if you add the raviolis, you might want to consider doubling the batch, because this is a real crowd pleaser.

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