Everyone has a chicken soup recipe, but this is my own, thought up when I was first living in my first place in my early 20s. The secret is in the onions, garlic, and an overripe tomato. This is a good winter soup, and it's particularly handy to have around during flu season, or for anyone who needs a warm bowl of "feel better".
1Note: you can cut the celery and carrots into slices or chunks, if you want. I usually remove the celery at the end because it gets mushy.
You can remove the skin from the chicken beforehand, if you like.
2Fill a Dutch oven or other large cooking pot about halfway with water. Place on burner on medium-high heat, and add all other ingredients, one by one. When soup begins to boil, turn heat down to a simmer, and cover pot. You may want to tilt the cover slightly to prevent rattling noises. Simmer for at least 4 hours.
3When soup has finished cooking, remove onion, garlic cloves, tomato, celery and carrots, if you left them whole, and they appear mushy. Gently squeeze tomato & onion against inside of pot to retrieve soup from inside them. Taste soup, and add salt, if necessary. Remove chicken parts, and shred meat to be put back into soup, if desired.
4This can be eaten as a plain, clear soup, or you can add noodles, rice, matzoh balls, frozen vegetables, or whatever else you come up with to toss into it. Need I say it: Enjoy, and feel better.