A chopped carrot
A chopped onion
1 tsp minced garlic
Sprinkling (approx 1 tsp) of parsley, coriander and some ground black peppercorns.
Bring to just under the boil, reduce heat and let it simmer (gently bubbling), uncovered for about 2 hours, or however long you want. I have no patience so 1 and a half hours is fine! So is 4 hours, if you're graced with the patience gene and all the time in the world.
Turn off heat and set pot aside to cool for about 30 minutes and then scrape slightly congealed foam off the top. I rarely find that there is much congealed foam or fat to be removed, or perhaps that's more due to my lack of patience!
Remove the carcass from the pot and drain the liquid into a bowl. Discard the vegetables and put the bones aside with the carcass.
Pick all the meat you can from the bones and carcass and set aside.
Put the drained liquid back into the pot and add some fresh vegetables.
Today's added vegetables were whatever I happened to have in the fridge
At this point you can add the chicken pieces back to the pot if you like, but I usually set aside.
Once more bring the pot to just under the boil then reduce heat and simmer, partly covered, for about 45 minutes to an hour, until the vegetables are cooked.
To suit my family's preference I then pour the soup into a blender and puree it to a nice consistency.
Then I add the chicken pieces to the pot, warm it through and serve.
And there you go.
Note: If you have a secret ingredient or tip for a nice chicken soup please feel free to share!