Chicken Soup for the Stomach

Gotta use the leftovers from yesterday. Chicken soup it is.

Leftover bones and scraps from yesterday's chicken. Roast these for a few minutes in a 400 degree oven. You don't HAVE to roast the bones. The soup will taste fine without roasting them, HOWEVER, roasting the bones makes you sounds like you know what you're doing if somebody asks. "Hey, whatcha doing?" "Oh me? Just roasting bones for a chicken stock." Professional.

Other stuff I like to put in the stock - onions, carrots, whole coriander, whole fennel, salt, and a few bay leaves. You can use whatever you want, garlic, peppercorns, star anise if that's your thing, whatever. I like mine simple, and then I'll spice it up when I eat it with chili garlic sauce.

Bones and everything else go into a pot of boiling water. Bring back to a boil, cover, and drop the heat down to low for a few hours.

Once the stock is done, strain it.

Now you are left with nothing but tasty ass chicken juice. From here, I'm letting the stock cool, and then I'll put in the refrigerator for a while. Refrigerating the stock will solidify the fat at the top so you can skim it off. If you want the fat, go ahead and use the stock now.

Dice up the left over chicken and an onion. Add this to the stock and bring to the boil. Once boiling, drop heat, and cover. Now...gather stuff you want in the soup.