We love that rich golden chicken soup with chunks of vegetables and chicken swimming around. We also love rich and creamy soups. I decided with the use of an immersion blender to transform one to the other.
Almost anything can go into chicken soup. I have used almost any vegetable around over the years. I have different combinations dependent on what I have in the house. You can have chicken pieces or just keep the broth. It has always come out to be loved by all.
I can't give you a straight recipe since I rarely make it the same way but I can give you the basics.
A large pot, at least 8 quart (you might as well make some for the freezer while you are at it) filled 3/4 of the way with cold water. Turn on the heat and add 4 chicken bottoms. You can use whole chickens or just bones. Cook the chicken for a few hours. Often, I make it before I go to bed and leave it on simmer for the night. Add water if you have lost too much. When I simmer, I lose very little.
Linked to: See Ya at the Gumbo What'd You Do this Weekend Real Food Recipe Round Up