This is the most basic, simplest soup around, but so yummy, and so versatile. Today, since I have leftover stuffing, I am adding that in to the finished product. YUMMO! :)
Sorry, I don't have an exact recipe (you will notice that is quite a pattern for me!)
To make the broth:
After you have cooked a chicken (see super simple instructions for cooking a chicken here), take every bit of meat off the bones. Place the bare carcass in a large pot. Cover with water. Drop in a couple whole garlic cloves, a whole carrot, a stalk of celery, a few whole peppercorns, and some salt. Heat to boiling. Once boiling, turn heat down to low and simmer, for a few hours, until the water is turned into a flavorful broth. Drain the liquid into a separate pot.
In a large skillet, heat 2 tbsp olive oil and 2 cloves minced garlic over med heat. Add 2 finely chopped carrots, 2 finely chopped stalks of celery (including leaves), and about a cup of corn. Sprinkle some thyme, salt, and pepper over the top. Stir and heat for a few mins. (You are not cooking them, just giving the flavors a chance to blend together nicely.) Add the veggies to the pot of broth. Add some pieces of cooked chicken to the broth as well. Heat to boiling. Reduce heat to medium and cook for at least an hour. (The longer you cook it, the more tender the veggies will be. )
*additional tip: if you find that your soup doesn't have enough chicken flavor, just add some chicken bouillon powder before serving.
When ready to serve, you can add noodles, dumplings, stuffing, or just serve as is with some warm bread.
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