Old Fashioned Chicken Soup

Chicken Stock
5 1/2 pounds chicken parts or a whole roaster, rinsed
16 cups cold water or enough to cover
1 large spanish onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 bunch parsley
10 sprigs fresh thyme
2 bay leaf
salt & pepper, to taste

Chicken Soup
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 clove garlic, minced
1 tablespoon olive oil
2 pounds chicken breast (not needed if stock made with whole roaster), cut 1/4" thick, cubed
8 cups chicken stock
salt and pepper, to taste


To prepare the stock, place well rinsed chicken or parts in soup pot with cold water to cover. Bring to a boil and reduce heat to a simmer. Continue to simmer and with a ladle remove surface impurities as they accumulate. After 3/4 of an hour impurities should be dissipated. Add celery, carrots, onion, thyme, bay leaf, salt and pepper. Continue to simmer uncovered for 2 hours. Strain thru a sieve into a clean pot.
Cut chicken breast in cubes or if you made your chicken stock with a whole roaster, bone and cube chicken meat.

In a saute pan heat the olive oil and lightly saute the chicken. Add the garlic and vegetables. Saute and add to chicken stock. Add salt and pepper if needed.
Yield: 12 cups