When my family has a cold or flu, this soup is the perfect remedy. It is easy to make and the result is hearty and delicious. What a great way to warm up on a cold day!Ingredients:6-8 pieces bone-in chicken (I use thighs and breasts)3 cups water2 tsp saltground black pepper to taste1/2 tsp poultry seasoningor1 bundle fresh sage, thyme & parsley, tied with a string1 small onion, diced2 ribs celery, diced3 carrots, diced2 cups canned chicken brothCooked noodles or riceInstructions:Place chicken in a large saucepan, add water and seasonings. Cover and bring to a boil. Turn down heat and simmer for 30-45 minutes. Turn off heat and remove chicken from cooking liquid. Once the chicken is cool enough to handle, remove the skin, cartilage and bones. Chop the meat into bite-sized pieces. Strain the broth and remove the fat (I use a de-fatting cup, but you can also skim the fat from the top with a spoon.) Return the meat to the pot with the vegetables. Add chicken broth if needed. (The ratio of ingredients to broth should be about 1:3). Cover and bring the soup to a boil. Lower to simmer again for about 20 minutes, until the vegetables are fully cooked. Taste the broth. Adjust the seasonings, adding salt if necessary.Serve soup piping hot over noodles or rice. It is important to cook and store the noodles separately so that they don't rob the soup of its moisture. Extra soup can be frozen for up to 6 months. This recipe makes a nice, big batch -- enough to serve 8 people.Enjoy!
