"Judith in France" > wrote in message
...
> Would someone be kind enough to give me a chicken soup recipe, an old
> one I think, it's a broth type of soup, almost clear but not consomme
> and often give to people who are unwell? Many thanks.
>
This sounds like the chicken broth I make, that is made with just the meat
and skin of the chicken, no bones.

I buy a whole chicken or parts, it matters not, put them on a rack in a
roaster
and roast them golden, oven set to 450F the first 15 minutes, then 20
minutes.

When it is finished I let it cool and put the meat and skin only in a soup
pot with some
bayleaf and peppercorns and other spices tied into a cloth, teabag, or in a
tea ball.
I never salt until the end.

Fill the pot most of the way with water, bring it to a boil, and then down
to the
gentlest simmer, put a lid partway on and let it simmer for 5 hours. (You
can
simmer it for longer, but mine is strong enough after 5 hours.)

Remove the skin, skim most of the fat, train and season.

It does not gel when cold, like soup made with bones.

(If you want to add celery and such to the stock, you can do so at any time.
I read
somewhere that you want to be careful about simmering vegetables for too
long
for stock because, unlike meat, they can become bitter after simmering too
long.)

I'm sure you will get lots of other ideas.