So, I often make Chicken Soup the same week that I make another chicken dish. As I noted in Pollo Especial de Antuan I keep the less desireable chicken parts to make the soup. I either make my own dumplings or I use egg noodles in the soup.
You will need:
the back, neck, wings, and random pieces of a whole chicken
2-3 cloves of garlic
1/2 cup (loosely packed) fresh parsley leaves
1 tablespoon chopped fresh basil
3-4 bay leaves
1 teaspoon of dried oregano
1 teaspoon thyme
To make the soup use a big pot, heat a bit of oil over medium heat. Add chopped onion. Add garlic. Add chicken parts. Let simmer for 15 minutes, stirring every 3-5 mins.
Once the chicken is cooked, take out the chicken parts and remove the meat from the bones by hand. Place the meat back into the pot. Turn off heat.
Keep the bones, cartilage, skin, fat, etc. to make stock. See Chicken Stock recipe here. (If you don’t have time to make the chicken stock from scratch now, just use store-bought stock.)
Add chopped carrots and any other veggies you want.
Add 2-3 cups of chicken stock.
Add egg noodles or dumplings.
Let simmer 10-15 minutes or until veggies are soft.