What constitutes a great chicken soup?

The stock that’s jelly when cooled!

After many years of preparing chicken soup I’ve devised the perfect recipe.
Start with sweating (cooking on low heat releasing moisture) the following vegetables in a stock pot – Do not add oil!
(Basic mirepoix : onions 50%, celery 25%, carrot 25%)

For our needs: 5 onions, 1 small head of celery, 3 large carrots
Wash the vegetables. DO NOT PEEL the carrots, the skin contains the sweetness and nutrients.
Add: Dill, Sweet potato, squash, or zucchini to make your soup distinctive.
Using a long wood spoon constantly stir your vegetables, you don’t want to brown or burn your stock.

Add 4-5 lbs. chicken bones – keeping the price modest.
Add water to just cover the chicken. Cover your stock pot, leave heat on low for 6-8 hours.
Every once in a while peek and stir, enjoying the heavenly aroma.

Remove all bones and vegetables from your stock using a china cap or strainer. Before discarding the garbage squeeze out the flavor into the stock. With cheesecloth remove the impurities from the stock.
Allow to cool and let sit in a refrigerator overnight.
The next day you will notice a fat layer on top of your stock. Remove this layer!
Place the stock back on a low flame and add your choice of fresh vegetables (see above) cut into pieces. Let simmer for 2 hours or until your vegetables are cooked and soft. Serve with egg noodles.

Enjoy!

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