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Ingredients:

• 1 whole chicken (rinsed and with that stupid plastic bag of weird stuff removed - yeah, you have to do it yourself)
• big handful of baby carrots
• 1 onion (quartered)
• few stalks of celery
• 1 potato (cubed)
• 3-4 cloves of garlic (peeled)
• 1 parsnip (peeled and chopped in half)
• 1 bunch fresh Italian parsley
• 1 bunch fresh dill
• 3-4 heaping tablespoons of powdered chicken Consomme
• S&P to taste

Directions:

• Throw your chicken into the pot.
• Cover chicken with water and boil.
• Dump out first batch of water (it gets all the yucky stuff off the chicken).
• Put more water in the pot just to cover chicken.
• Now add everything else.
• Boil (again).
• Once boiling, lower heat to a simmer and cook forever (or at least 2-3 hours)
• After approximately 3 hours, take another pot or bowl of equal size and put a big strainer inside of it.
• Carefully pour the soup into the strainer. Do NOT spill one tiny drop of this special stuff. It's priceless.
• Let this cool for at least an hour.
• Remove the bones and toss.
• Remove the chicken and put into another bowl.
• Chop the chicken and toss with a little mayo, celery, S&P and you have lunch for a week!
• Now take that strainer of vegetables and MASH IT UP letting all of the veggie juices strain back into the soup. (For a slightly different variation with even more taste, toss some of those soft veggies into the blender and puree them before pouring back into the soup).
• Serve with wide egg noodles or Matzoh balls and watch your flu FLY OUT THE DOOR!

*This soup freezes amazingly well! Please let me know how yours comes out!!