A Chicken Soup To Be Proud Of

My son and I both have the sniffles. We need a good dose of Jewish Penicillin, aka Chicken Soup.

Begin with your largest pot. Add the chicken bones you have been saving when you buy your breasts "split" for half the price of boneless.

What? You haven't been buying your chicken on the bone for $1.29/# and then taking 5 seconds to make it the same as the $4.99/# stuff? Uugh, more on that later. If you don't have the bones from 5-6 chicken breasts, a 2# pack of chicken wings (or thighs or drummetts or whatever is on sale on the bone) will do. The bones are crucial here! They are full not only of flavor, but also gelatin. This is going to make your soup fill you up as well as give you a nice mouth texture and a method to carry nutrients.

Back to the soup. Add 4 whole carrots. You don't need to peel or cut them, just a good rinsing and trimming of the tops. Then break them in two and toss em in. Next take a medium onion, paper and all, and cut into 4 pieces. Any direction. Toss that in. Add one head of garlic that has been cut across the cloves, again paper and all. 2-3 sticks of celery go in as well. Cover with water. Add 15-20 whole peppercorns, 2 sprigs rosemary and if you have it, some thyme. Now here is the secret ingredient: 1 big Vegetable Bouillon Cube.
NO SALT
Cook on high till boiling, then reduce to med-low or med, just enough to keep a simmer going. Cook 2 hours. No need to stir or skim or anything.

Now add one whole tomato.

Cook another 45 min.

Strain everything out.

Poof! Amazing Chicken Soup!