I put 1 TBSP of olive oil in the stock pot and heated it to medium low. Added 2 tsp of oregano, 1 tsp of thyme, 1 tBSP curry powder and 3 bay leaves and sauteed spices together until lightly toasted. Added 1/4 onion, diced finely and cooked until soft. Then I put the pot under the faucet, added a whole fryer and covered with water. Added a dash of salt and pepper and put a lid on it and set the heat to medium high, letting it slow boil and simmer until the joints move freely and easily. It’s perfect when it’s 10 minutes shy of falling off the bone. Remove the carcass and run cold water over it so you don’t burn your fingers. Take all the meat off the bones, putting the dark meat in one bowl and the white meat in another. The dark meat goes back in the soup and the white meat is set aside to make salad, sandwiches or other dishes. Add 1/2 pound of crimini mushrooms and 1/2 pound of button mushrooms that have been brush-cleanded and cut in half. Simmer for 5 minutes. Add 2 cups of frozen green beans and 6 ounces of egg noodles. Cook for six minutes and it’s done, done, done. By now you should be drooling from the aroma permeating the house.
This makes 12 servings. I am not going to make just a single serving of chicken soup because it takes an hour or more of stewing to get the broth to a rich full flavor. It’s more environmentally sound to make a big batch and then store it in freezer containers so you can reheat it.