Dr. Bob’s Chicken Soup
Like any ‘old school’ cook, I have no set amount; instead, I measure accordingly what amount of chicken I have to how much water I add.
Use skinned chicken. The more yellow the color, the better the broth.
I put all the chicken in a pot-and fill with water to where I want to have that much broth.
I like to use a yellow onion for this recipe. Drop in with the chicken. Bring this all to a boil. If you want an extra kick, throw in some roasted garlic. However, cloves are preferred!
This process takes about thirty minutes. Place the onion and chicken on a tray to cool.
Next add the carrots, celery, and a gluten-free chicken or vegetable bouillon cube.
Simmer until the vegetables are still with a crunch-but not “crunchy”!
Clean the chicken and chop the onion and add that all back to the pot. Right before I am ready to serve (about 10 minutes) I add parsley-to your taste is the amount that works best.
I serve with brown rice, or rice noodles.