Great chicken soup made from leftover bones

Ingredients for 1 servings:

• 1 ½ liters of water, possibly more
• Carcass(s) and bone remains of the eaten chicken
• salt and pepper
• 2 stalks celery
• 1 bulb(s) of fennel
• 1 m.-sized carrot(s)
• Leftover meat from roast chicken, it doesn’t have to be a lot
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 20 minutes

The longer it cooks, the better it becomes, waste recycling

Place the bones from a finished roast chicken (or several) in a pot. Cover with at least 1.5 liters of water and bring to a boil. Simmer for at least 3 hours, checking occasionally to make sure there’s still enough water in the pot. The bones should be covered with water. In the meantime, prepare the vegetables. Wash the celery and finely slice. Peel and thinly slice the carrot, if desired. Wash the fennel, halve it, and remove the stalk. Cut the meat into small pieces. Chop some parsley. After the cooking time is over, remove the carcass and bones. Add the vegetables, salt, and pepper. Simmer for another 5 minutes. Add the meat pieces, season to taste, and add some parsley. I ended up with about 900 ml of soup. This was a large portion for one person. If the soup is intended as a starter, it will serve 2 to 3 people.