I had touch of the flu over the weekend so decided to make chicken soup. It’s easy though a tad time-consuming. Here’s how.
Simmer one whole chicken (I favor Maverick Ranch brand even to most organic varieties) covered in water with sea salt, pepper, 2 bay leaves. Cook until chicken is thoroughly done, about 3 hours, then pull it and set aside to cool.
Run a strainer through the broth, then add: 1 big chopped onion, 6 carrots sliced fairly thin, 3 chard stalks sliced, the leaves from the chard chopped, 4 celery stalks, about 1 cup of chopped parsley, 8 oz. organic chicken broth. Simmer.
Continually check for taste and season accordingly. Keep in mind that you can always add more but you can’t take any back out.
Debone the cooled chicken and add the meat back to the soup. Also add the leg and thigh bones, and the ribcage if you wish (you can pull these out later). Simmer, simmer, simmer. The longer the better.
Now, you could simply leave this as is and have pretty good chicken soup. I served it like this the first night, then the next day added more chicken broth, more carrots, more celery, frozen green peas and cut green beans to the leftovers for a different twist on the same soup.