Chicken Soup
Author: 
 
Ingredients
  • For the Stock:
  • Boney chicken parts and carcasses rotisserie chicken
  • 1 – onion cut in half
  • 2 - stalks of celery
  • For the Soup
  • 1 - onion or 2 shallots
  • 1 - small dice carrot
  • 1 - stalk of small dice celery
  • 4 - cups of stock
  • a handful of dry pasta or rice
  • salt and pepper to taste
Instructions
  1. Simmer 45 minutes.
  2. Turn off the heat to steep.
  3. Strain, portion in serving size.
  4. Freeze as soon as it cools.
  5. For the soup
  6. Small dice an onion or a couple shallots, a stalk of celery, a large carrot
  7. Sauté in a few tablespoons of olive oil until tender.
  8. Add stock. Bring to boil, reduce to simmer.
  9. Taste and season to taste.
  10. Add a handful of pasta or a little rice.
Notes
Don't stir your stock or it will be cloudy.
Do not boil stock - it should be simmered.
Skim the impurities as they form.
Don't salt your stock until you make it into soup. It will give you better control of how salty your dish becomes.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chicken-soup/