CHICKEN SOUP

Ingredients:

• 1 whole chicken (or leftover baked chicken with bones)

• 2 large carrots, diced

• 2 celery stalks, diced

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 bay leaf

• 8-10 cups water

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• Optional: thyme, parsley, rosemary for extra flavor

• 2 tbsp olive oil or butter

Instructions:

1. Make the Bone Broth:

   • Place the whole chicken (or leftover baked chicken and bones) into a large pot. Cover with 8-10 cups of water, ensuring the chicken is fully submerged.

   • Add 1 chopped onion, 1 diced carrot, 1 diced celery stalk, 1 garlic clove, bay leaf, and a pinch of salt.

   • Bring to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, skimming off any foam that rises to the surface.

   • Once cooked, remove the chicken from the pot. Strain the broth to remove any vegetable pieces or bones, reserving the liquid as your bone broth base.

   • Shred the chicken, discarding the skin and bones. Set aside.

2. Sauté Vegetables:

   • In a clean pot, heat olive oil or butter over medium heat. Add the remaining diced carrots, celery, and onions. Sauté for about 5 minutes until softened.

   • Add the minced garlic, salt, pepper, and any herbs you're using (like thyme or rosemary). Stir for about 1 minute until fragrant.

3. Combine the Soup:

   • Pour the bone broth into the pot with the sautéed vegetables. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes, allowing the vegetables to cook through.

   • Add the shredded chicken back into the pot, stirring to combine. Let it simmer for another 5-10 minutes to meld the flavors.

4. Serve:

   • Taste and adjust seasoning as needed. Serve the soup with crusty bread or over noodles, if desired.