I added a few noodles and a bit of celery leaf to give it more flavour. Normally I would use the stock as a base for another, more robust, soup. Just for show, I snipped a bit of spring onion green on the top. You could equally use chives or parsley.
The soup was delicious and 'just what the doctor ordered'.
Chicken stock is so easy to make and can be very economical if you are using up the carcass from a roasted chicken. If you want to make it from scratch, use 4 or 5 large chicken wings. I always make some before Thanksgiving to add to the turkey gravy. If you haven't made chicken soup before, here's what to do:
1 chicken carcass (use as much of this as you can - bones, skin and whatever small bits of meat are clinging to the bone.)
(You can use 4 or 5 large raw chicken wings if you like.)
1 stick of celery (including a few leaves)
4 or 5 peppercorns - whole
1 teaspoon salt
1 bay leaf
enough water to cover the bones and vegetables
Put everything in a large saucepan and bring to a boil.
Turn the heat down and simmer for an hour.
Sieve to remove the vegetables and bones.
If you want to eat it at this stage, replace some of the meat and vegetables, taste for seasoning and reheat.
If you want to keep it for later, it freezes well and becomes a wonderful stock for many soup recipes.