Ingredients

  • 1 large onion, quartered
  • 3 stalks celery, chopped into 1 inch pieces
  • 1 large carrot, chopped into 1 inch pieces
  • 1-pound halal chicken pieces
  • 1½ teaspoons salt
  • 3 whole cloves
  • 6 cups water

Step 1

Place onion, celery, carrot, chicken pieces, salt, and cloves in large soup pot.

Step 2

Add 6 cups water and bring to a boil.

Step 3

Reduce heat, cover, and simmer for 1-hour.

Step 4

Remove chicken and vegetables. Strain stock and skim fat off the surface.