Warm Chicken Soup

It's a cold, rainy day in Chicago today.  I think it calls for some homemade chicken soup.  Totally healthy and good for getting over a cold or staying warm.  There are many chicken soup recipes out there, but mine is simple and it starts with Martha Stewart's chicken soup recipe.  I have added my modifications below to add more flavor.

Basic Chicken Soup

• 1 whole chicken (about 4 pounds), cut into pieces (including back)
• 8 cups water
• Coarse salt
• 3 medium onions, thinly sliced (4 cups)
• 2 celery stalks, sliced crosswise 1/4 inch thick
• 4 garlic cloves, crushed
• 6 medium carrots, sliced 1/2 inch thick
• Tina's ingredient additions: 2 bay leaves, thyme, black pepper, a little oregano.  Whole chicken should be de-skined

Directions

1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Source: Martha Stewart's Basic Chicken Soup
My past posts: Cold Remedy II How to Stay Warm