Chicken Soup

 For this recipe you will need a package of chicken thighs. I like them the best because they only have 1 large bone in them. You can use whole chickens but then you have to pick out back bones, and all sorts of cartilage, and I don't want to spend a lot of time "eating around my bowl" trying to consume my soup.

1 package chicken thighs (figure one thigh per person you want to serve)
1 box of chicken broth
1C. diced carrot
2 inches diced celery or about a 1/2 C. I always use the leafy tops for soups like this,  and use the stalks for veggie trays and lunch boxes
2 green onions, diced
pepper, 1 tsp. rosemary, 1 Tbs garlic, maybe some Lawry seasoned salt

Use your 8qt pot.  Add chicken to pot and only add enough water to cover the pieces. Boil your chicken for about 30 minutes.  Use a tongs to remove the bone and skin.  Add the remaining ingredients and boil for another 30 minutes to tie all the flavors together.  Soup doesn't HAVE to take all day. Sometimes you just want a home cooked lunch. Enjoy.