Chicken Soup

This is good for what ails you, for real.

Ingredients:

Meat from 1 range fed chicken EITHER baked or boiled

1 gallon Chicken broth  from baked chicken carcass
OR
1 Gallon broth from a boiled chicken. (See instructions below)

Note: Your broth will be richer if you make it with a baked chicken carcass.

2 medium sweet onions in medium dice
4 carrots, coarsely chopped
1 head of garlic, minced
1/4 cup butter
2 teaspoons mild curry powder
Salt to taste
Pepper to taste
Method:

Two ways to cook the chicken and make broth:

Bake it, bone it and make chicken broth, reserving the meat.
OR
Put the chicken in a large stock pot, cover with water by 2-3 inches, add 2 Tablespoons vinegar and bring to a boil.
Skim the foam, reduce heat and simmer until the chicken is cooked through.  About 1 1/2 hours.
Remove the chicken from the broth, bone it and reserve the meat.
Reserve 1 gallon of the broth for the soup and freeze the rest.

Okay, with whatever broth and chicken meat you are using, put them in a large stock pot and bring to a simmer.

Meanwhile, sautee the onions and carrots in butter and then add the garlic at the end to gently warm it.

Add the veggies to the soup pot and bring back to a simmer.
Add curry, salt and pepper.
Simmer for about 30 minutes to blend flavors.

Options:
Add cooked rice or noodles.

And if you're not sick, you might want to serve it with these biscuits.  :-)