Simple Chicken or Turkey Soup

From Robin: “There is nothing that speaks more comfort than some chicken or turkey soup on a cold winter’s day. This basic recipe is how my mom makes chicken soup, and possibly how Mémère Birgeron, her mother, did as well.”

Ingredients

• Leftover chicken carcass and giblets

• Water

• 1-2 onions, cut into quarters

• 3 carrots, peeled and cut into large pieces

• 3 pieces celery, with leaves

• Salt and pepper, to taste

Directions

1. Place all the pieces of the chicken you didn’t eat (including the giblets) and the whole carcass in a large stockpot. Cover with water, if possible.

2. Add onion, carrots, celery, salt, and pepper.

3. Bring to a boil, then reduce heat and simmer for 1 hour.

4. Place a colander over a large bowl, and pour the soup into the colander. Let cool, then take the carrots out and cut them into nickel-sized pieces and put back into pot, chop celery and put back into pot. Throw large onion pieces away.

5. Carefully remove pieces of chicken from the carcass and put back into the pot. Replace broth and continue to cook for another 30 minutes.

6. Serve with rice.