Use that roasted chicken good

I'm at the tail end of fighting a cold and felt brain fried while shopping at the Farmers Market last Saturday - no list or meals planned for the week. But, it was Saturday and my day to food shop for the week. And I have a fairly long commute to and from work during the week so if it doesn't get done on the weekends, it usually doesn't get purchased. 

Here's a great soup for dinner and leftovers for lunch. Tip: I froze individual servings in glass jars.


Buy a roasted chicken. 
Use that bird for a couple of meals including chicken salad. I deboned my chicken and used the meat for this soup. Too fatty otherwise for my taste.

Here's what you'll need to make this soup:


1 1/2 Tablespoons Cecchetti lemon oil or regular good olive oil
3 carrots peeled and sliced
1 fennel bulb washed including stocks and sliced
Saute for 15-20 minutes together in large pot or soup pot. In a cotton spice bag, add:


2 bay leaves
6 juniper berries
10 peppercorns
1/2 teaspoon Fenugreek seeds
Add to soup pot along with 16 cups water. I use filtered water from my Brita. Plus:


5-6 small washed and chopped baby potatoes

deboned chicken meat from your roasted chicken. You can add the whole circus if you want. Again, I did't this time.

Cook at least 2 hours on medium heat until potatoes are tender. 

Optional: Top with chopped cilantro or parsley. I didn't have any but thought it would have been a good addition.

Bon appetite!