Roasted Vegetable and Chicken Soup

After the chicken was cooked, I decided to make some soup out of it. I had some leftover thyme and had some vegetables prepared for the stock.

Here’s what you need:

  • Your Chicken skeleton/the internals it came with (neck/gizzard/heart/etc)
  • 2 Onions Quartered
  • 4 Stalks of Celery
  • 3 Carrots
  • A Bunch of Thyme
  • Kosher Salt
  • WHITE Pepper
  • Olive Oil
Roasting the veggies and the chicken bones.

Roasting the veggies and the chicken bones.

Just pour and simmer :)

Just pour and simmer 🙂

So all you basically do is get all the vegetables/chicken and toss it in some Olive oil with salt/pepper and roast it for 25 minutes in a 400 degree oven. After you get all the goodies out, pout it into a stock pot and simmer it gently for a good 4 hours.

Perfect for making some homemade stock and for anyone that’s sick 🙂

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~ by Clifton Su on April 24, 2009.

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