THE BEST CHICKEN SOUP IN THE WORLD

Steps:

• Prepare the Stock Prepare a mirepoux, which is equal parts chopped onion, celery, and carrots if you have forgotten; then heat it in the stock pot in the oil until the onions are brown, stirring frequently, add the garlic, the wine, the tomatoes, place the chicken (or carcass) in the pot and add enough water to come ¾ to 7/8 of the way to the top of the pot. Add salt and pepper to taste and add the oregano and thyme. Bring the pot to heat, and simmer for at least two hours, the longer the better. Prepare your starch to taste, preferably use 1-2 cups of stock from your pot to cook it in. To re-volumize the soup add the same amount of liquid you took out but make it ½ white wine and ½ cold water. Finish the Soup After your stock is complete take the chicken (or carcass) out, and separate the meat from the bones and gristle. If using a carcass for the stock add your complete chicken and simmer for 2 more hours, then perform this step. Reincorporate the chicken meat and add your starch to the pot and if using mushrooms, add them now and correct seasonings as necessary, then simmer for at least 30 minutes together. Serve hot.