- 1 onion
- 3 ribs celery
- 2 carrots
- Carcass and leftover meat from a deli-roasted chicken
- 2 quarts chicken broth
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- A myriad of additions (see below)
Peel and chop onion, saving the skin for the stock. Chop celery and carrots and save any trim for the stock. Place chicken carcass in a large soup pot and add chicken broth. Add any trim from onions, celery and carrots. Bring pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour over low heat.
Strain stock, pressing hard on the meat and vegetables to squeeze out juices. Pick off any extra chicken meat and reserve it. Discard bones and vegetable trim. Season stock with salt and pepper.
Return the empty pot to the stove and heat oil over medium heat. Sauté onions, celery and carrots until tender. Pour in stock and add reserved cooked chicken meat. At this point you may finish your soup in a variety of ways. This is the part where you open your pantry or refrigerator and say “hmmm.”
Simmer pasta, rice or other grains in the soup until tender
Fold in cooked beans, tomatoes or leftover vegetables
Add garlic, fresh herbs or spices for a vibrant touch
Add ginger, red curry and coconut milk