- SERVES
- 5
- COOK TIME
- 1 Hr 15 Min
This Classic Chicken in a Pot is as comforting and filling as anything mom used to make! Tender chicken and healthy veggies, all in a delicious broth, always make dinnertime a perfect occasion. You can even add other vegetables like potatoes, zucchini, or even garbanzo beans (chickpeas) to give this Classic Chicken in a Pot exciting fresh flavor every time you make it!
What You'll Need
- 1 (3-pound) chicken, cut into 8 pieces, skin removed
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into wedges
- 10 cups water
- 1 chicken bouillon cube
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- In a soup pot, combine all ingredients; bring to a boil over high heat.
- Reduce heat to low and cook 1 to 1-1/4 hours, or until chicken is fall-apart tender. Serve immediately.
Notes
-
To make this a gluten-free recipe, use gluten-free bouillon.
- You can add other vegetables like potatoes, zucchini, or even garbanzo beans (chickpeas) to give this recipe an exciting fresh flavor every time you make it! Just check out what's in your veggie bin and go for the gusto!
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meatandtaters
Aug 02, 2013
You need to lower the heat so the chicken won't boil so fast and skim the foam off with a tea strainer before you add the vegetables.
meatandtaters
Aug 02, 2013
I can cut 2 legs 2 thighs 2 wings 2 breasts and if I cut it correctly 1 pulley bone. 10 good pieces is a trick.
Test Kitchen Team
Aug 06, 2013
You are correct! Please excuse our typo. A whole chicken can only be cut into 8 pieces! We have adjusted the recipe accordingly. Thanks for pointing this out.
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