Chicken Soup

So...The mother of all soups, Chicken. With noodle or matzah ball, chunky or not this soup harkens back to the TLC only Mom can give. It is the ultimate comfort food for many of us. This freezes well. Chicken Soup Yield: Makes 6 servings 6 to 9 cups your good chicken stock 1 cup diced chicken, I like dark meat, it doesn’t dry out as much your mirepoix: 1/2 cup diced grated onion ¼ cup diced carrot 1/4cup diced celery 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 carrots, peeled and cut into chunks Fresh dill Chopped fresh parsley leaves for garnish 1. Cover the bottom of the pot with either oil or chicken fat and add your vegetables and lightly sauté until translucent. Add your stock to the stock pot and slowly bring to a simmer. 2. Allow to cook until the liquid is reduced by a third and add the fresh dill and bring to a quick boil. 3. Add the chicken and bring to temperature 4. Serve and garnish with parsley. 5. You may add rice, noodles, or almost anything else but in so doing adjust the taste.