Employees Only Chicken Soup

• 1 whole chicken, about 3 1/2 pounds, rinsed
• 1 onion, cut into quarters
• 1 carrot, peeled and cut in half lengthwise
• 1 celery stalk, cut in half lengthwise
• 8 whole cloves garlic
• 2 bay leaves, preferably fresh
• 3 star anise
• 2 whole cloves
• 1 cinnamon stick
• 1 teaspoon red pepper flakes
• 1 teaspoon cardamom pods
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• Salt and freshly ground black pepper

1. Place the chicken, onion, carrot, and celery in a large pot and pour in 3 quarts of water (the chicken should be completely submerged).
2. Add the garlic, bay leaves, star anise, cinnamon, red pepper flakes, and cardamom.
3. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for about 30 minutes, or until the chicken is cooked all the way through.
4. Remove the chicken from the pot and place it on a cutting board.
5. Strain the broth through a fine-mesh strainer into a smaller pot and discard the solids.
6. When the chicken is cool, remove the skin and cut the meat from the bones.
7. Discard the skin and bones, cut the meat into bite-size pieces, and add them back to the broth.
8. Bring the soup to a gentle simmer.
9. Meanwhile, in a saute pan, heat the olive oil.
10. Add the diced onion, carrot, and celery and saute until tender, 6 to 10 minutes.
11. Add the onion, carrot, and celery to the soup, season to taste with salt and pepper, and serve when drunk.

chicken, onion, carrot, celery stalk, garlic, bay leaves, anise, cloves, cinnamon, red pepper, cardamom pods, olive oil, onion, carrot, celery stalks, salt

Taken from www.epicurious.com/recipes/food/views/employees-only-chicken-soup-390874 (may not work)