Kitchen Sink Chicken Soup for Grown People 

The the next best thing to Roast Chicken Season is Chicken Soup Season.  They are the same thing.  Because I’m gonna let you in on a secret….your roast chicken from last night is still alive with possibility.  Yes.  Let your inner conservationalist and cheap-skate rejoice.  

Praise be the humble chicken.

This is not a recipe you will find on Epicurious.  William Sonoma doesn’t want to talk about it.  This is a recipe your grandmother probably made.  This recipe is never the same no matter how many times you make it.  It is a recipe made by a grown-ass adult who has their life in order and knows how to not waste food and money.  You are going to become everything you dreamed you could be.  
Go take a gander at your fridge.  Veggies?  Check.  Grains?  Check.  Leftover chicken carcasse?  Oh, FUCK YES, Check.
Kitchen Sink Chicken Soup.

Veggies.  Whatever. Onion, Celery and Carrots recommended.  

Grains, or potatoes, or both, or neither.

Chicken Carcass.

Salt and Pepper.  Other assorted seasonings/herbs.

Take those veggies (including potatoes) and chop them up.  Yeah, that size is fine. Just make sure they can fit in a spoon.  Throw them one by one into a stock pot or large Dutch oven.  Salt between each type of veggie is added. (Save leafy veggies for later).  

Take that glorious chicken and TEAR INTO THAT LADY.  Dig that meat out of every crevasse and crannie.  Get your fingers dirty.  So gross.  So satisfying.  Get comfortable with it.  It’s a dead animal and you ate most of it last night.

Put the carcass (bones) on top of those veggies and cover it all with water.  Put in the glop from the roasting pan too.  That’s pure flavor.  Keep the meat to the side for now.  

Add more salt and pepper. Add herbs or whatever.  I like to use thyme, rosemary and sage, or cumin, garlic and cilantro.  Whatever combo you want will work.

Let it cook at a simmer, uncovered, for at at least 2 hours, until the skeleton is falling apart.  The broth will be more rich and flavorful the longer you cook the bones.  Season to taste if needed.  Add meat.  Add grains if desired.  Keep cooking.

Once the grains are cooked, add any leafy greens.  Let those cook too.  

Serve in fancy handmade stoneware bowls.  

Or whatever bowls.  

You know what that tastes like?  Accomplishment.

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