Serves 8

For the stock
1 quart chicken stock
1 quart water
2 carrots, whole peeled
3 celery stalks, whole
1 large onion, outer skin removed
3 garlic cloves (optional)
1 bay leaf
1 leftover rotisserie chicken carcass (meat, bones, skin all good)

For the soup
3 carrots, diced
3 celery stalks diced
1 large onion, diced
Salt and pepper to taste
Chopped parsley (optional)

In a large pot, put in chicken stock, water, carrots, celery stalks, onion, bay leaf, garlic cloves (optional), and chicken. Bring to a boil and allow to simmer, covered, about 20 minutes. Remove chicken carcass from broth and set aside to cool, so that you can remove the remaining meat and shred it.

Placing a strainer over another pot, pour the stock into the pot so that you remove all the random bits of cooked veggies, bits and pieces of chicken and the bay leaf. Into the newly strained stock, add your freshly chopped carrots, celery, and onion. Also add the chicken meat leftover from the carcass, that you have easily removed from the chicken. Season with a bit of salt and pepper.

Bring the soup to a boil, and allow to simmer, covered, about 20 minutes, until vegetables are tender. 

Serve some and freeze some so you always have some on hand.