This is my tried and true method for making 2 delicious meals -
roasted chicken & chicken soup.
1. Roast a chicken in a covered pan with several inches of water (just make sure it isn't so high that it slops on you when taking it out of the oven) at 250F for 1 to 3 hours (longer = more tender). Raise oven temperature to 375F for 1 hour. We often add a few potato halves, carrot sticks, and onions to the water in the pan for that last hour. And Voila - supper's ready!
2. Save the liquid (broth) from the roasted chicken in a big bowl. You can strain it if you wish, but it isn't necessary. However, the next step is easier, but not impossible, if you separate the leftover chicken and vegetables from the liquid. After it cools somewhat, put it in the fridge overnight.
3. The next day (or within the next week) remove the cold broth from the fridge and skim off the hardened yellow chicken fat layer on top with a spoon or spatula and discard. The remaining clear liquid will be jelly-like in consistency. This is very flavorful and healthy chicken broth.
4. Put the broth in a soup pot and add a little water - depending on how much broth you ended up with maybe a couple pints. Heat it up and add chopped pieces of the leftover chicken, diced carrots, potatoes, onions, and celery. I also add other vegetables I have such as spinach, kale, broccoli, and cauliflower. (Sometimes I grate the cauliflower so it resembles rice.) I like all the vegetables to be small pieces so they are easy to get in your mouth without dribbling broth. I cut any greens into small square pieces. And sometimes I grate the cauliflower so it resembles rice. It is really about personal preference.
5. Add herbs - parsley, thyme - whatever you like and salt & pepper to taste.
6. Bring it all to boil.
7. If desired, add noodles (if we want noodles, we use Reames located in the freezer section of most grocery stores. They have the texture of homemade noodles.) Or rice.
8. Add water if there isn't enough broth for you or if you are adding noodles/rice.
9. Once boiling, let everything simmer until the vegetables are soft and the noodles are cooked (Reames noodles need 20 minutes).
10. Soup's ready- enjoy!