@dlowan,
Chicken Soup Recipe
Ingredients
water (about 3/4 to 2/3) of a two-quart pot
salt (I usually don’t add enough.)
chicken thighs (four or five depending on their size
one large onion
three or four carrots
four stalks of celery
Optional
sprigs of fresh parsley
or
sprigs of fresh dill
Instructions
Put the water in the pot
Add salt
Toss in the chicken parts
Peel the onion. Cut off the hairy part and cut an X in that end. Throw the onion in the pot whole
Peel the carrots. Cut them in halves or thirds, depending on how big they are. Throw in pot.
Cut the celery stalks in half and tie the pieces together. (I use dental floss.) Toss in pot.
If you’re going to use the dill or parsley, add it now.
Cover and simmer on a low flame for about an hour. (At this point, it will look like soup, smell like soup, and taste like soup. But it ain’t ready yet.)
Crack the pot lid so that steam can escape and cook for another hour.
I serve this with fine egg noodles. Slurping is allowed.