Quick Chicken Soup
1-2 roasted chicken carcasses (discard any skin)
3 Carrots rough cut (not too small)
2 Celery, rough-cut
1 Whole Onion, chopped
2-3 Cloves Whole Garlic
1 bay leaf,
8 whole peppercorns
1-2 packages Prepared Chicken Stock or 4-6 C water
1 tsp Celtic Sea Salt
Put all ingredients listed above in a large stock pot. Add just enough liquid to cover all the ingredients. Cover and bring to a boil; reduce to a low simmer for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes. Strain. Toss all ingredients except the carrots and onions. Add additional veggies, (green beans, summer squash, carrots and pre-cooked pasta or rice). Season with salt to taste.
Note: This stock is quick and easy! I used the bones from my store bought or farmers market roasted chicken.