I don’t think there is anything more comforting than chicken soup. It’s a cliche, I suppose, but I have such fond memories of the chicken soup that my Grandma would make whenever any of us were sick. As delicious as it was, I began to realize as I grew older that it was never quite the same each time. The rich broth was a constant, made by simmering leftover chicken bones, as was – of course – the chicken. But there was always some kind of surprise lurking in each bowl, as the soup was dictated by whatever was on hand. Most especially, by whatever was on hand that needed using up. So whenever I make chicken soup, it always has to be like this: using stock from the bones, meat from the bird and whatever random surprises can be found lurking in my fridge. It feels more homey, to me, that way.
I used the remnants of this Lemon & Garlic Roast Chicken to make this soup and added the bones to my freezer stash to make the stock. Of course, not everyone has stock on hand at all times. This soup is so simple, though, that the flavor of your soup is going to be as good as your stock: use the best that you can find, watching out for sodium in the packaged varieties.
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