Wednesday is a crazy day around here schedule-wise, and so the beginning of the school year, I decreed that it was officially to be soup and sandwich day. I usually bought a few cans of hearty soup, tossed them in the crock pot to warm up sometime in the afternoon, and whenever we eventually made it to the table, we had hot soup with little effort, and I had a virtually worry-free dinner at least one day a week. (Yes, my family still complained. Seems it's in their genes. I have absolutely no idea who they got this trait from.)
Soup season is drawing to a close -- at least hot soup -- but Wednesday was a grey rainy day around these parts, and I was in sticker shock at the price of non-sale soup. I decided to make my own to see if I could beat the price, taste and nutrition of store-bought, since I had a rare Wednesday afternoon at home.
I started with three stalks of celery (including leaves); two quartered onions; four peeled and quartered carrots; two chicken legs and thighs (skin removed, but dark meat is the best, I learned the hard way not to bother with deboned chicken breasts); and fresh parsley; salt, bay leaves and peppercorns.
And water, of course.
The trick to making nice broth is to check it every so often, and skim off the grey scum that rises to the top as it cooks. Taking the skin off the meat first seems to help with the amount of ickiness that is produced.
Mmm mmm good.