leftovers from a 4 - 5 lb whole cooked chickenat least 1 pound of meat
2yellow onionschopped
1bunch of celerychopped
6 - 8clovesgarlicminced
4cupscarrotssliced into ¼ inch thick coins
3dried bay leaves
2teaspoonsdried parsley leaves
1teaspoondried thyme leaves
wateras needed
salt & pepperto taste
Instructions
Put leftover chicken pieces in a large stockpot and cover with enough water so that the chicken is completely submerged.
Bring the water to a rolling boil, reduce heat to low and let simmer (covered) for at least an hour, or until the meat falls easily from the bone.
Remove all chicken pieces from the stockpot and set aside to cool. Do not discard the cooking liquid.
Once the chicken has slightly cooled, pull as much chicken from the bones as possible and return the meat to the stockpot, along with the leg bones. Discard the remaining bones.
Add the vegetables, garlic and herbs to the pot. Add more water until the vegetables are submerged.
Bring the liquid back to a rolling boil. Reduce heat to low, cover and let simmer for 2 hours. Stirring occasionally.
Remove bay leaves/leg bones. Add salt and pepper to taste.
Serve and most importantly, ENJOY! :)
Notes
This recipe yields quite a bit of soup. It can easily be frozen for up to 3 months.