This is a “quick” soup in that I didn’t spend all day simmering it on the stove, but it still took a little bit of time, as all good soups do. I was cleaning out the freezer when I found a bag of 5 chicken drumsticks that needed something done to them, so I dragged them out, defrosted them, and dusted them with salt and pepper in a baking dish.
I roasted them at 350°F for about 40 minutes.
Make sure that the juices are running clear and the flesh is cooked all the way through. Soup that gives you salmonella is not good soup.
I let them cool, then pulled all the meat off the bones and set the meat aside in a bowl for a while.
I took all the skin and bones and chucked them into a large pot with some concentrated chicken broth and about 8 cups water and I let that simmer for about an hour.
Then I used a slotted spoon to remove the skin and bones from the pot.
I grabbed myself some vegetables. You always need vegetables in soup.
I also had about 2 cups cooked brown rice leftover from a canine digestive issue that needed getting rid of.
All the goodness in your carrots is in the skin, so if you’re putting them in a soup, consider just giving them a good scrubbing instead of peeling them, then slice them up. Three carrots went under the knife for this recipe.
Green onions, on the other hand, are cleanest if you remove all the outer layers and wash them thoroughly. I used 2 green onions here.
I only used half an onion in this recipe, because I wasn’t making that much soup. Did you know that an onion is less likely to make you cry if it’s come out of the fridge? The cold slows down the chemical reaction that releases the eye irritant into the air.
I chucked all the vegetables and rice into the steamy broth and then diced up the chicken meat before chucking it in as well.
My compost bin earned some new additions.
Let the soup simmer for about 20 minutes, until the vegetables are softened, and then serve it hot. Possibly with biscuits. It’s up to you.