Chicken soup recipe

I forgot the recipe for the chicken soup!

meat and broth from one small chicken
1 tsp ground pepper

2 large carrots
2 medium potatoes
1/3 butternut squash
1 large onion


Cook up your chicken and make stock in the usual manner. For this meal, I boiled a whole chicken and it made an enormous post of soup. You can use leftovers from a roast chicken meal, turkey leftover, or whatever. Remove the meat to a strainer (don't put your broth down the sink!!!) and return the broth to a simmer. Add 1 tsp powdered thyme, 3 bay leaves, and 1 tsp savory to the broth. Give your (cleaned up) onion and carrots a good chop (no larger than 1/2 inch dice) and put them both in a medium bowl. Drizzle with 1 T of olive oil, a few grinds of black pepper, garlic salt, and oregano. Put this on a foil-lined cookie sheet and place until a medium broil, stirring every 3-4 mins until the veggies are browned and beginning to be tender. Repeat this process with the squash (seeded, peeled, diced, oiled) and potato (peeled, diced, oiled), using the same foil for each batch but don't use any more oregano. As each batch is cooked, reserve in a bowl. Add the veggies to the broth all at once and simmer for about 5 mins or until tender but firm. Add in frozen peas, chopped broccoli florets, and chopped cabbage. Simmer 2-3 mins. Add in shredded chicken meat and heat through. Check broth, correct salt and pepper, and serve with hot biscuits.

As far as noodles or rice, just do whatever you like. I cooked some rice seperately and served a scoop of soup over a small pile of rice. Buttered noodles would also be delicious served up like this.

This whole pot of food cost me about $8-9 and is enough for three generous meals.