Chicken Soup for the SOUL!

I was sick this weekend and decided I was going to try my hand at chicken soup. There are a million recipes for it so I read a few and thought to myself,,, I can do this! So I did!

I made a looooooooooooooot! FYI! A big ole stock pot full! yummay!

Chicken Soup for the SOUL!

Ingredients
2 white onions
1 bag of whole carrots
1 pack of  fresh (not canned) sliced mushrooms
1 bag of celery hearts (the celery at the Shoppers looked so unappealling that I did without it)
4 cups chicken stock
4-6 chicken thighs (skinless if you don't want a lil fat on the top)
4 cups of water
5-6 bay leaves

Seasonings to taste:
cumin
tarragon
oregano
sea salt
cracked pepper
granulated garlic

Equipment:
8-12 qt stock pot
fat skimmer (optional)
1 knife
1 cutting board
1 ladle
1 tasting spoon

What to do:

1. Add 2 carrots & one whole onion with outer layer removed to the stock pot. Add water & chicken stock. Add 1 tablespoon of salt. (Use the ladle to pour stock into the tasting spoon to taste for salt level and add more if necessary) Add 2 tablespoons cumin. Add large pinches of tarragon and oregano. Add granulated garlic to taste.
2. Turn the stock pot on medium high heat, add chicken thighs. Cover and let it come to a simmer.
3. While the soup is simmering, chop the onions, carrots and celery in 1 inch pieces. Cover & set aside.
4. Once it starts to simmer. turn heat to low and let cook until the carrots and onion JUST begin to soften. Remove bay leave carrots and onion and discard. Remove chicken, cover and set aside to let cool.
5. Add carrots, onions and celery. And let cook another hour. (Use the ladle to spoon to check salt levels of the broth).
6. Remove skin & bones and add chicken back to the pot. Add the mushrooms. Turn soup up to medium heat and let cook another 30 minutes. (check salt levels) Add cracked pepper to taste.

Ladle that joint in a bowl & EAT IT!

No pics, I was sick... sorry!