I baked a whole chicken on Saturday and needed something to do with the leftovers, so I threw this together on Sunday. It was one of the best soups I've made! I didn't measure anything, so there is lots of room for your own adjustments/interpretations:
Tear apart chicken carcass into pieces, taking off skin but leaving bone in. Put into dutch oven with enough water to cover, add 2 chicken bouillion cubes and whatever herbs/spices you like (I used s/p, thyme, sage, parsely, bay leaf, onion powder, garlic powder) and simmer for an hour or so. Remove chicken pieces from stock and set aside to cool. Meanwhile, cut up potatoes, sweet potatoes, carrots and celery in large chunks, add to broth and bring to boil. Simmer until veggies start to soften. Remove chicken meat from bones and add to pot. Bring to a boil again, then turn down to a simmer until veggies are cooked. Add water as needed - I added some with Acacia fiber added to it to give the broth some heft. You can skip it or add more to make it more stewlike.
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IBS-A and GERD since 1983
Low FODMAP since 2012
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Chunky Chicken Soup
