Chicken Soup

There is nothing quite like a bowl of hot, homemade soup on a damp rainy day. Today happens to be one of those good soup days. Growing up we always had soup made from scratch. Wasn't so much that Mom liked to cook - she didn't. It was out of necessity to stretch a meal into two meals. Chicken thighs, split breasts and legs are best to use as the bones add to the flavor.

• 4 - 6 Chicken Thighs/Parts with skin
• 1 Medium Onion Peeled
• 3 Large Stalks Celery (w/leaves) cut into pieces
• 24 ozs Water
• 5 Large Carrots, Peeled & Cut into Pieces
• 1 c Plain Tomato Sauce
• Salt and Pepper to Taste 
• 15 - 20 Whole Cloves

Take out a large stock pot. Place the chicken in the pot and add the water. The water should cover the chicken and then some. The liquid becomes your broth, so adjust to as preferred. Add the celery, carrots and tomato sauce. Stud the onion with the cloves randomly and add to the soup. The cloves give the soup a subtle boost without giving this secret ingredient away. Bring the soup to a boil. Then lower to simmer an cook for at least three hours with the lid partially off. The water should be churing slightly. The reduction in liquid will be apparent. Take onion out and discard. Continue to simmer while cooking desired macaroni or rice. Remove the chicken, discarding the bones and skin. Shred the chicken meat and add back into the broth. This is a family recipe that has been passed down through generations. Hope you like it as much as we do! Enjoy!