Easy Chicken Broth Soup
  • 1 roast chicken, carcass with a little leftover meat on
  • 2 rinsed celery stalks, halved lengthwise
  • 2 carrots, each scraped then cut into 3 pieces
  • 1 onion, quartered
  • 1 bay leaf
  • 1 teaspoon [5 mL] salt
  • Cold water, to cover
  • Transfer roast chicken carcass, celery and carrot pieces, onion wedges and bay leaf into a large casserole.
  • Salt then pour in enough cold water to well cover the ingredients.
  • Bring to a boil, lower heat and leave to simmer slowly for approximately 2 hours.
  • Leave to completely then strain broth through a fine sieve; reserve broth and chicken meat separately.
  • Finely dice chicken pieces before adding to strained chicken broth.
  • Throw away all remaining ingredients.