When you get done eating your roasted chicken, pull all of the leftover chicken off of the bone and separate out the skins and excess bits leaving just the meat. Take all of those "undesirable" bits, and put them in your trusty crock pot. I leave out the gizzards and such, using only the cooked parts, but if you want to put them in, and thats your thing, don't let me stop you. 

    -Note-   If you dont have the time or energy to spend three days creating a soup, feel free to use a store bought roasted chicken. Just pull all the meat off of the bird and stuff whats left in your crockpot, then continue along in the same manner. 

    

    After you stuff everything in your crock pot, fill it up with water to about 1/2 inch from the top, put the lid on it, put it on low heat, and forget about it for at least 24 hours. After it has sat for considerable time, line a colander with cheesecloth, and use it to filter all of the bones and leftover fatty bits out of your stock. You want to remove as much sediment as possible as this will affect the taste and texture of your stock. If its done right this stock should take on the color of dark tea, but will be mostly clear. Once filtered, clean out your crock pot (to remove excess sediment) and put your stock back in it. And now you're ready to create your soup. 

Ingredients:

   Fresh Chicken Stock (about 5-6 cups)

   Meat from 1/2 to 1 whole roasted chicken (personal preference applies)

   4 large cloves of garlic (minced)

   1 tablespoon rosemary

   1 tablespoon of the Herb Roasted Chicken seasoning

   2 cubes of chicken bouillon 

                 (or 3 packets of chicken flavored ramen seasoning, its essentially powdered bouillon)

   2-3 cups of seasonal vegetables chopped into 1/2 sized pieces (I use red onion and zucchini)

1. Combine everything but the meat and the vegetables, and let sit on low heat for 2-8 hours. 

    (The longer it sits the better it tastes)

2. Add the vegetables about 2 hours before you intend to eat.

    (3-4 hours for potatoes or other hard cookers)

3. Add the chicken about 45 mins before you intend to eat.

4. Serve with large spoons.

    I like to serve this incredible treat over ramen noodles. You can spend anywhere from $15 for a large bag of fancy ramen noodles in a package written entirely in japanese, or you can buy the $0.50 packs from Wal-Mart by the case. Either way the noodles are the important part. And since all you have to do is pour the soup over the top and let them sit for 5 minuets or so (recommended because it comes out piping hot), it limits the amount of work you need to do. 

    I recommend enjoying this dish with friends on a cold night, or if you're feeling especially nice, its a great thing to bring to a friend who's feeling a bit under the weather. Either way its a tasty treat that leaves you feeling like everything is right in the world.

    Bon Appetit!