It seems that I did a poor job presenting how I made my own chicken broth, and my version of chicken soup. So let’s touch this up.

This is a Presto Big Kettle Multi-Cooker. It holds about 8 quarts. I actually bought this kettle with the steamer basket to heat my massage rocks. Anyway, now I use it to make chicken soup. You might use a stovetop stock pot instead.

I put about six quarts of water into the kettle, and turn up the control just past the WARM setting. Meanwhile, I break down a rotisserie chicken, pulling the meat off the carcass. I find that Costco offers the best tasting rotisserie chicken, for a very affordable price.

Place all the bones, fat, and skin into the kettle. Put about half the meat into your fridge for another meal. Chop the other half on a wooden cutting board. Add one teaspoon of sea salt to the kettle water. Boil the bones until half of the water evaporates, uncovered, or simmer about two hours, covered.

Prepare two chopped Spanish onions, and six crushed, peeled garlic cloves. You may substitute shallots, cipollini, leeks, or pearl onions. Wash and slice about five carrots, five stalks of celery, a bell pepper or two. What if it’s half-dried from sitting open in the fridge too long? Use it anyway.

Remove all skin and bones from the kettle broth, and discard. Add chicken meat, chopped carrots, and another two teaspoons of sea salt. Add a teaspoon of fresh-ground black peppercorns, a Tablespoon of thyme, a Tablespoon of parsley, about 2 Tablespoons of Louisiana Style Cajun seasoning, and two bay leaves.

Add extra water, as needed, to bring the soup up to about six quarts. Bring to a boil, for about 5 minutes, then add onion, garlic, bell peppers, celery, and 8 ounces of dry egg noodles. You can substitute bow-tie pasta, ramen noodles, 1 Cup of barley, or 1 Cup of long-grain rice. Reduce heat to a simmer.

Need to add some variety? Try adding a pound of Brussels Sprouts (sliced in halves), or a can of black-eyed beans, or a can of white beans, or a can of garbanzo beans. You can try using 2 Tablespoons of Sri Lanka curry powder as a substitute for the Cajun seasoning.

Simmer for another 40 to 50 minutes, and enjoy.