Ingredients
Whole Roasted Chicken
1/2 gallon water
Olive Oil
Garlic Cloves
2 Large Onions chopped
Any combination of chopped Green veggies:
Celery
Green Peppers
Zucchini
Asparagus
Kale
Edamane
Preparation
Make Stock: Remove all edible parts from roasted chicken and set aside. In a large stock pan add olive oil and at medium tempature brown remaining chicken skin and bones until golden brown and well carmalized. Add any drippings or juice from chicken container. Deglaze pot with 1/2 cup water. Add remaining water and season with salt. Strain into large bowl and set aside. Soup: Add olive oil to pot and brown one onion,1 add garlic. Add remaining veggies based on what cooks the fastest, adding it last. Add stock and chicken in bite size peices. Cook until flavor is developed, will get better with time.
