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Homemade Chicken Soup

Created by chickadee on September 21, 2012

Chicken bones (about 2 pounds, leftover bones from cooked chicken or 2 chicken carcasses from roasted chickens)
4 quarts water
3 tablespoons butter (or oil)
2 large dried bay leaves
1 tablespoon dried oregano
2 teaspoons dried thyme

Step 1: Preheat oven to 400 degrees F. Roast the chicken bones on a greased baking pan for about 20 to 30 minutes, until it turns brown with a perfectly nice aroma.
Step 2: After roasting bones place in large pot with 4 quarts of water and bring to boil. Simmer on low for about 1 hour (the colour of the water should turn light brown). Strain the bones and then return broth to the pot.
Step 3: In a skillet over medium, melt the butter. Cook the bay leaf and herbs for 2 minutes, stirring. Then add carrots, onions, and celery and continue to cook until onions are translucent. Add garlic and cook for 2 minutes. Add onion mixture and chicken to the strained broth; bring to boil and simmer again for about 10 to 15 minutes. Seasoning with salt and pepper. Remove bay leaves before serving.