Ingredients

• 1 pound chicken parts
• 1 large onion , quartered
• 3 stalks celery ribs with leaves , cut into 1-inch pieces
• 1 large carrot , cut into 1-inch chunks
• 1.5 teaspoons salt
• 3 whole cloves
• 6 cups water
• 0.25 cups cold water , Optional
• 1 large egg , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

Nutrition per serving