Instructions: Combine chicken and water in a large stockpot or Dutch oven; bring to a boil. Reduce heat and simmer uncovered 1 hour, occasionally skimming foam and fat off surface.

Add the chunks of onions, carrots and celery, garlic, parsley, peppercorns, cloves, bay leaf and thyme. Simmer 2 hours more.

Remove chicken with a slotted spoon. When cool enough to handle, remove skin and bones and return them to stockpot. Shred meat and set aside. Simmer broth 1 hour; strain through a fine sieve; discard solids and skim off fat.

Melt butter in a small skillet over medium heat. Add diced carrots and celery and cook until tender, about 5 minutes. Add to broth with shredded chicken.

This recipe yields 6 servings.

Comments: Nothing can replace the aroma, flavor or nostalgia of this slow-simmering homemade soup.

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