Even with the shortcuts I took (not using a whole chicken) - it still takes hours.
|The gallon of water added at the beginning is now reduced by more than half.|
You can choose to discard the vegetables at this point and add in fresh ones - but I just chopped up the ones that were in the pot.
I chopped the meat into chunks and everything went back into the pot.
At this point I added in a couple of pinches of salt and black pepper.
I do have to say that what I love about homemade chicken soup is that when the bones are left to simmer for hours it gives a wonderful (very slight) mineral undertone to the taste of the soup.
That and the fact that I can control the sodium content.
The soup turned out wonderful!
If I was a patient person I would have skimmed off the rest of the fat floating on the top - but I am not patient :-)
This bowl was so much more satisfying than the canned chicken soup I got from 7-Eleven next door on Saturday.
Will it be a miracle cure? I am keeping my fingers crossed.