1Jalapeno pepper, stem and seeds removed, diced (or sliced if preferred)
1Small chicken fryer OR 2 large boneless skinless Chicken Breasts, rinsed and patted dry with paper towels OR 2 large boneless skinless chicken breasts, cubed(this simplifies the recipe to remove the bones from the process and speed things up)
21-quart containerschicken stock(I use one regular and one low sodium; you can substitute homemade stock as well)
1-2tablespoonsapple cider vinegar
Combine the carrots, celery (I include some of the celery leaves too), garlic, and onion into a food processor and chop into small bits. NOTE: if you prefer larger pieces of vegetables slice the carrots and celery, dice the garlic and chop the onion.
In a stock pot, warm the olive oil over medium-high heat. Add the vegetables from the food processor and saute 2-3 minutes until they begin to soften.
Add the jalapeno pepper and sauté another 1-2 minutes.
Add the whole chicken OR chicken breasts, the chicken broth and the water. Bring to a boil then lower heat bringing soup to a simmer.
If using a Whole Chicken: After about 90 minutes the chicken will be cooked and falling off the bone. Separate the meat, discard the bones and skin, add meat back to the soup and taste for seasoning.(I recommend taking the whole chicken out of the broth, letting it cool sightly so you can handle it then taking off the meat and hand shredding it)If using boneless Chicken Breasts:simmer for 30 minutes or until chicken is fully cooked.
Add the apple cider vinegar at the end. Great for your health and brightens the flavor of the soup.
Ingredient NotesWhole Fryer Chicken: I use all natural, no antibiotic, no steroid, free range meat but any chicken will do.Boneless Skinless Chicken Breasts: using them simplifies the recipe with no need to remove the bones and speed things up.
To deepen the flavor of the broth, the soup may be left to simmer on low temperature for a number of hours. If doing so check the liquid level and add more water as needed.
How to Store
In the Refrigerator
Store in a sealed container for up to 3-4 days.
In the Freezer
Allow the soup to cool. Pour into a freezer-safe container leaving 1-inch between the top of the soup and the top of the container.This allows room for the expansion when freezing.Store for up to 4 to 6 months.