Chicken soup - how do I make it (merged threads)

I use a pressure cooker for making stock from a roast chicken carcass. I just put all the skin and bones in the pressure cooker with whatever veg I've got about, onion, carrot, celery maybe a bay leaf or few peppercorns and about a pint and half of water which I bring to pressure for about 15 minutes. You could leave it up to half hour if you wanted to get all the glucogen out of the carcass.
I then let it come down slowly and when the pressures down I strain off the liquid, dispose of the bones and wait until the stock's cold when you can take off the fat. Generally I put the stock in the freezer to use for soup later but I just use it instead of a stock cube or as part of the liquid in any soup recipe. If you weren't going to freeze it you'd put salt in the stock as well as the pepper.

If you haven't got a pressure cooker then use the same ingredients and simmer for at least an hour.

I do similar (spookily enough done one today!) but boil the bones on their own without veg first. Pick off meat as suggested earlier then add (at least) couple of carrots, leek or onion, celery. Boil for a bit longer with pinch of salt and black pepper. I then liquidise (it will be quite thick if you picked the chicken off the bones).

Serve hot with fresh, crusty bread - home made if you can!

We having this tomorrow mmmmmmmm ;D

Thanks for these will have a go!

I started buying organic free range chicken which is very expensive so decided to roast chicken in large casserole pan with about 1-2 inches of water in the bottom and surrounded by root vegetables. Makes excellent gravy and a ready made stock to use for soup the next day.

I've got a reduced turkey - courtesey of xmas eve sales so i'll remember that for when we have hime for dinner.