Chicken Soup

I love soup – especially chicken soup. You can make it from the scraps of your last dinner and can keep it in the frig for a week or more. I usually make this the day after I make a roasted chicken -nothing goes to waste!

 1 chicken carcass

1/2 cup of chopped carrots

1/2 cup of chopped celery

1/2 cup of sliced onions

1/4 cup of leeks

1 cup of white wine

1 cup of water

1 8oz. can of chicken broth

1/4 cup of chopped parsnips

 sprigs of sage, thyme, rosemary, and marjoram in a bouquet garni (tie them together and cheese cloth so you can pull it out afterwards)

2 tbs. of salt

pepper to taste

 

- Remove whatever chicken is left on the carcass and set aside.

- Put chicken carcass in a large pot with water, wine, herbs, salt, and chicken broth. Simmer for an hour. Remove chicken carcass and set aside.

- Put carrots, celery, onions, and leeks in the soup pot and simmer for another hour.