whole chicken (aprox 4lbs)
onion (1) chopped
celery (1 1/4 cup) chopped
carrots (1 1/4 cup) chopped
water until it covers the top of the chicken
olive olive
fresh lemon juice (1/4 T)
bay leaves (3)
garlic cloves (4)
fresh ginger (1/2" piece) sliced
majoram (1 t)
salt (1 t)
black pepper (1 t)
honey (1 T)
Heat oil with medium heat in a large pot. Add onions, celery, and carrots and cook until they soften. Add water, bring to a boil then lower to a simmer.
Quarter chicken, remove skin, and add to pot along with seasonings. Simmer for 60-75 minutes.
Remove chicken and let it cool until you can easily handle it. Pull chicken from bones and return the meat to the soup. Let cook at low heat for about 15-30 minutes. Let it cool and adjust seasoning to taste.
You can also cook some pasta and/or potatoes separately and add to soup before serving.
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