- 1 (8 pound) chicken
- 3 stalks celery, chopped
- 1 onions, quartered
- Place chicken, celery, and onion in large stock pot. Cover ingredients with water. Bring to a rolling boil.
- Skim off excess fat. Reduce heat to simmer, and cook 2 to 3 hours.
- Remove chicken and vegetables. Strain soup, using cheese cloth.