In these hard economic times, in the middle of winter and flu and cold season, what better to make than REAL chicken soup. Make this and you'll NEVER go back to canned!
First of all, a chicken carcass is needed. So when you roast a chicken and finish eating from it, this is the first step toward stretching that chicken out a few more days and making soup from it.
Pick off what large meat there is left behind and set it aside.(this is optional) Fill a large soup pot half full of water, add a tsp of salt and the chicken carcass. Boil for about a half hour. Let cool. Remove the carcass and clean off any meat left on the bones. Add that meat and any you set aside to the pot.
Chop the following
1 large yellow onion
3 big carrots or as many baby carrots
1 bunch of celery (leaves and all)
Half a bunch of parsley
In a large heavy skillet with a little olive oil, sautee the onion, carrots and celery until golden and tender-- then add to the pot.
Add a large can of chicken broth, OR 4 cups of water and 6 chicken boullion cubes. Simmer everything over low heat for at least an hour. Try to NOT let it boil (A soup boiled is a soup spoiled)
Then add half a package of froze peas and the chopped parsley, and turn heat up to low-med. Cook for 30 min.
Pasta noodles or rice can be added if you like. I like to buy the little alphabet pasta and make it alphabet soup.
Taste and season with salt and pepper, or additional herbs as you like.
MMMMMMMMMMMMM--- it's soup! and it's good for you.