Super Simple Chicken Soup For The Sickly Recipes

Steps:

• Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
• When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Steps:

• Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
• Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
• Add egg noodles, and cook until tender.

Steps:

• Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
• Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
• Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
• Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.

Steps:

• Rinse the meat in cold water (bones, skin, and all), and put into the pot.
• Rinse the vegetables, but do NOT peel them.
• Cut the onion and potato in half only, cut the top leaves off the leek and celery (but don't throw away) and chop the rest of them, along with the carrot.
• Add everything, including the tops of the celery and leek as well as the herbs, to the pot with the meat.
• Pour in 6-8 cups of water, enough to just cover the contents of the pot. Bring to a boil, and then turn down to simmer on very low heat and cover.
• Leave to simmer for about an hour and a half. Go sleep and watch TV and other sickly resting activities.
• Skim the chicken fat off the top of the soup with a spoon and discard.
• Removed the chicken with tongs, let cool for a few minutes, and remove the skin. Return the meat and bones to the pot.
• Add the tablespoon of apple cider vinegar. This brings out the calcium in the bones.
• Simmer for another 15 minutes or so, add salt and pepper to taste, and enjoy.