Chicken Soup

Ingredients

• Chicken parts w/ bones but no skin
• 2 med onions, diced
• 2 med carrots, diced
• 2 ribs celery, diced
• 1 can (15oz) diced tomatoes
• Spices (Poultry Seasoning or at least Sage, salt, & pepper)
• Water to cover

Instructions

1. Simmer the chicken parts until cooked through.
2. Remove the chicken from the stock and allow to cool. Pull the meat off the bones. Dice the meat and return it to the soup.
3. Dice and add the rest of the vegetables and the spices.
4. Simmer till the vegetables are tender.
5. Serve with Dumplings

Theory of the Dish

This is my basic chicken soup recipe but you can add other veggies such as zucchini, corn, green beans, peas, and mushrooms (although I don't like mushrooms in this soup). Beets are too sweet for this dish. I tend to avoid coles (such as broccoli, cauliflower and cabbage) in this dish because they can become sulfurous if overcooked. This is a great way to use up the carcases of the turkey after a Thanksgiving or any other bird carcases you have around. Just simmer the meat off the bones.

I dice the vegetables while the meat is cooking and add the denser vegetables (such as carrots and potatoes) first.