17gsaltabout 3 tsp, but use according to how salty you like your soup
Instructions
Cut the chicken into larger pieces. Don't throw away the back and the bones.
Peel the vegetables and cut them into larger pieces.
Put the chicken pieces in a large pot and cover them with water. Bring it to a boil over high heat and blanche for 1 minute. Drain the water, rinse the meat and clean the pot. This is an optional though very recommended step if you want a crystal clear broth at the end.
Put the meat in a large pot. Add all other ingredients, including the cold water. Cover with a lid.
Start heating over medium heat. Turn down the heat way before it starts simmering. Simmer on the lowest heat for 2 hours.
Skim the excess fat if necessary with a spoon.
Strain the soup through a fine mesh sieve and serve.