Soup day means that I pull out all the stops and create something yummy out of what we have in the pantry. Luckily, we have our own pastured hens in the freezer, and they make the best chicken soup in the world.
Today, it is chilly and windy-perfect soup weather. Last night, I roasted two broilers and we had them for dinner. Lots of leftovers, due to crazy boyscout night, so they were perfect for this morning’s soup pot.
I added both birds and all congealed broth(don’t be afraid, it is actually the good stuff!) into a stock pot. Cover with cold water.
Turn heat on medium and add the following:
2 large sweet onions, chopped if desired(I just halve them)
2 large, peeled carrots
2 – 3 stalks of celery, chopped into thirds to fit the pot
2 or most cloves of peeled, minced garlic
For seasoning, I like to use:
2 Bay leaves
Fresh or dried Thyme
Salt/pepper to taste
Bring this entire list to a light simmer-do not boil, and skim any foam as it forms.
Simmer at least 1 hour
Strain broth to remove large pieces of veggies, bones and chicken. Let chicken cool enough to handle and pick off every bit of meat.
Return meat to broth.
Add your choice of soup veggies: corn, carrots, celery
Add a starch component: rice or noodles
Heat until veggies and starch is fully cooked, but still firm