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What to do with those left over chicken bits, from your roast chicken dinner?
Have no fear, the best chicken soup in the world is here!
My homemade chicken soup has been referred to many, many time as the best chicken soup EVER, by almost every body who tastes it ! The other day my boyfriend told me that he had a confession to make, he had eaten chicken soup out of a can and he felt like a trader, hahaha! Another friend of mine throws elbows on her way to the pot, especially if it is getting low, she doesn't mess around!

Traditional Home Made Chicken Soup
Makes 8-10 servings

Ingredients:
Leftover Chicken Bits (Bones Skin & all left over meat)
3-5 Cups of water
1 Can of Chicken Soup Broth
2 Cloves Garlic chopped
1 Medium Onion sliced
2 Tsp Chicken boulion or 2 Chicken oxo cubes
Package of Onion Soup Mix
1 Tsp each Dry Parsley Flakes, Oregano, Celery Salt, Black Pepper
2 Cups of Potatoes, washed, peeled & cubed
3 cups of mixed veggies (carrots, peas, beans, corn, celery, etc.)

Directions:
1) In a large pot place chicken skin and bones, cover with 3 cups water.
(If you have a plate of breast meat that has already been sliced, just set it aside for now)
2) Add Garlic, Onions & Chicken Boulion/oxo, let boil for at least an hour on medium heat!
(You may need to add more water as it boils down)
4) As the meat separates from the bones, remove them (bones)
5) After you have removed all of the bones, add can of broth, onion soup mix. Bring to a boil.
6) Reduce to medium heat, add Potatoes & remaining Vegetables
7) Let soup boil with the lid on for about 10 minutes, add any remaining chicken!
8) Stir, remove from heat and let stand 5 minutes before removing the lid to serve!

Chicken Soup W Mushrooms and Barley
Makes 4 servings, 2 cup serving

Ingredients:
2 tsp Butter
pound White Mushrooms, coarsely chopped
2 Diced Carrots
2 Celery Stalks chopped
4 Cups of low sodium Chicken broth
2 Cups water
Cup quick cooking Barley
tsp Salt
tsp Pepper
1 cups chopped Chicken breast
cup of Chopped fresh Flat Parsley leaf
2 Whole Green Onions Sliced
3 tbsp Grated Parmesan cheese

Directions:
1) Melt butter in sauce pan, add mushrooms, carrots, & celery, cover and cook, (Stirring occasionally ) until mushrooms are soft, about 5 minutes.
2) Add in Broth, water, barley, salt and pepper. Bring to a boil simmer, covered until the barley is soft, about 15 min.
3) Stir in Chicken, parsley, simmer about 2 min.
4)Top with green onions and parmesan cheese,
5) Serve & Enjoy

Learn more about this author, Amanda Bennett.
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