This particular version is particularly delicious, if I do say so myself. This is the kind of chicken soup I crave. The kind that cures a cold and warms your soul. It's comforting and reminds me of being home.
1 leftover chicken and any extra meat
1 onion, quartered
5 cloves of garlic, smashed
6 small carrots, peeled and halved
A handful of fresh dill
4 celery stalks, halved
Fresh ground pepper
1. In a large stock pot, combine chicken, onion, garlic, 3 carrots, dill and 2 celery stalks in a large pot. Fill with enough water to cover everything. Grind fresh pepper on top, cover and bring to a boil.
2. Once boiling, reduce heat to a low simmer. Let simmer for one hour. Taste the broth and salt to taste. Because there is already salt on the leftover chicken, it's good to wait and see how salty the broth is from the chicken. Otherwise, you may over salt.
3. Squeeze juice from lemon into broth. Continue to simmer for another hour. Taste and make any adjustments necessary (salt, pepper).
4. Using a slotted spoon, transfer all solids to a colander and reserve broth. Discard any vegetables or herbs. Separate meat from bone and return any meat to the broth.
5. While you are separating the chicken, let the broth stand on very low heat. The fat will separate from the broth and you can use a spoon to skim it off the top.
6. Slice remaining carrots and celery into discs and add to broth. Let simmer for about 20 minutes, until carrots and celery are soft. Serve and garnish with chopped dill.