Chicken Soup

Remove any large pieces of meat from a

Roasted chicken carcass

Break the carcass into quarters and place in a pot with 6 cups water; bring to boil then simmer for 45 minutes. Remove bones from broth, pick off any additional meat and save. Strain broth then pour in high-sided measuring cup(s) and chill. When broth is cold, remove fat that has risen to the top. Return, approximately 4 cups, to the pot and add:

3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
Simmer approximately 15 minutes until vegetables are tender; add:

Chicken meat (from before and after cooking carcass)
1 c cooked wild rice (and/or left over rice stuffing)

OR

4 oz fettuccine and cook 10 minutes, stirring, until pasta is tender; then add
Chicken meat (from before and after cooking carcass)

Add desired seasonings (combination of below to taste; I think sage and thyme are the most essential)
Parsley, fresh chopped or dried
Sage, fresh chopped or dried
Rosemary, fresh chopped
Thyme, fresh chopped or dried
Pepper

Warm and serve.

VARIATION #1

Add any combination of vegetables (see Minestrone Soup)

Instead of rice or pasta add (with carrots, celery and onions)
2-3 red or Yukon gold potatoes, diced

VARIATION #2

Instead of rice or pasta add (with carrots, celery and onions)
2-3 red or Yukon gold potatoes, diced
1 small fennel bulb, chopped
1 medium-size zucchini, cut lenth-wise and thinly sliced
2 c canned, chopped tomatoes with their juices
Instead of sage, thyme and rosemary, add:
¼ c chopped fresh basil leaves

VARIATION #3
This variation adapted from the Mayo Clinic Williams-Sonoma Cookbook

To chicken broth add 4 1/2 c water and bring to a boil (omit subsequent steps and ingredients, listed above) add:
8 oz orzo
Cook until tender, about 6 minutes. Reduce heat to medium low and add:
Chicken meat (from before and after cooking carcass)
4 carrots, shredded
2 green onions, including greens, thinly sliced
2 T coarsely chopped cilantro
1 T grated fresh ginger
Cook until veggies are tender, about 4 minutes.

Reviewed 7/10/2017