It’s a cold and dreary day outside, and I was in need of some comfort food.
After a roast chicken has had all its’ meat removed, don’t throw out the bones - this is what chicken soup is made of.
Put the bones, a couple carrots and a parsnip (peeled and cut up a bit but not into bite sized pieces or anything), two or three onions (peeled & quarterd), a few celery stalks (those things in the middle are exactly right, if you haven’t already used them for ceasars!) salt, pepper, and some herbs like sage, tarragon, thyme (or just some poultry seasoning if you think that’s easier) into a large pot (8 - 10 qt) and fill with water.
Bring to a boil and leave it to simmer for several hours, covered. Seive out the solids, and serve over egg noodles (only add the noodles to each bowl before serving or they’ll go all soggy) with some fresh parsley and buttery wholemeal toast. If you prefer your soup radioactive yellow, you can dye it with some tumeric without altering the taste very much.
This makes plenty, so once you’ve had a couple bowls, keep the rest in the freezer for flu season.