There was little in my fridge to write home about, except for the makings of a mire poix–carrots, celery and onion. Oh, and in the freezer: chicken drumsticks that have been patiently awaiting my attention. Since I had nothing to do all day, I committed to making chicken soup.
After defrosting the legs, I browned them real good in the pot on all sides. Removed the legs, browned the veggies well, filled the pot with water, and added aromatics (garlic, parsley stems, peppercorns, etc.).
Simmered the stock and skimmed skimmed skimmed all the foamy crud that collected on the surface. About 20 minutes later, I removed the legs, pulled the meat off the bone and reserved for later; replaced the bones in the pot. After a couple of hours, I strained the whole bit.
Next, I transferred the stock to a clean pot, boiled thinly sliced carrots and celery, and, once cooked through, added the chicken meat.
I then seasoned the soup with salt, garnished with parsley, and cozied up on the couch with a steamy hot bowl. It was worth all the effort.