What you will need to make this chicken soup is:
-a chicken roaster half eaten (or holiday turkey)
-1 cup onion half inch dice
-1 1/2 c of carrot sliced to 1/3 inch
-1 cup celery sliced the same
1/2 c bok choy or greens chopped coursely
2-3 large potatoes, 1 inch dice (or noodles added last fifteen minutes)
-1 tsp sage, 1/2 tsp thyme (or use a poultry garnish/season sack).
2-3 cloves garlic
-1 bay leaf
-3 tbsp olive oil (good for you)
2-3 tbsp soy sauce for color and salt
1/3 c white wine
S & P to taste -if you desire a thicker soup, add 1/3-1/2c flour, mixed with water from the soup first.
Using a large pot or kettle, add enough water to cover bird to half inch. Turn on heat to medium high and leave for half hour, then stir or turn bird to even the cooking. Add oil and seasonings, stir.
Come back in half hour when time to pull chicken off bones. Do that. -I use a paper towel doubled to cool each piece of bird, bone then move on..
Add potatoes, cook another 20 minutes, THEN add veggies, wine, soy, turn down heat to low and simmer half hour or more. Should smell pretty good now, well, the whole kitchen area/house.
The only time consuming part to this recipe, is pulling the chicken off the hot boiled carcass. Plan on cooking the soup at least one hour before boning and then one more hour after meat is free. Watch TV or better yet, read something. Enjoy this homemade soup with toast or bread, if wanted. Makes about, depending on your pot, about 2 quarts.