1 (3 pound) whole chicken 4 carrots, halved 4 stalks celery, halved 1 large onion, halved water to cover salt and pepper to taste 1 teaspoon chicken bouillon granules (Optional)
Put chicken, carrots, celery, and onion in a big pot and cover them with cold water.
Boil the pot on medium heat, then lower the heat and let it simmer for about 90 minutes. Remove any foam that forms on the surface.
Take out the chicken when it's cooked and cool it down. Then, chop the chicken into small pieces and get rid of the skin and bones.
Remove the vegetables from the pot and keep the liquid (stock). Rinse the pot.
Cut the vegetables into smaller bits and put them back into the pot along with the chopped chicken.
Warm up the soup until it's hot. Add salt, pepper, and chicken bouillon to make it tasty.
Serve the soup with some fresh parsley on top and crackers on the side. Enjoy!