From: My own mind
Serves: 10
Difficulty: Moderate
People In The Kitchen: 4-5
Cost: Around $15 for all ingredients
Prep Time: 5 minutes with helpers, 15 minutes by yourself
Cook Time: about 30 minutes
Sides: Crusty bread + butter

Ingredients:

1 pre-cooked roaster chicken
10 cups chicken broth (about 80 ounces)
1 tbsp olive oil
half an onion, diced
2 garlic cloves, diced
4-5 carrots
other veggies to taste (celery, bell peppers, etc.)

1. Pour broth into large pot, cover, and place over hight heat. Heat olive oil in small frying pan. Add diced onions and garlic, and heat until brown. Pour onion and garlic mix into chicken broth.

2. Chop carrots and any other veggies into bite size pieces. Remove meat from broiler chicken. Once broth boils, reduce heat to a simmer. Put veggies and chicken into broth. Continue to simmer for at least 20 minutes.

3. After 20 minutes, taste soup, and add pepper and salt to taste. Serve.

Reaction: I served this twice at community group, and had 2 very different reactions. The difference? Flavor. It is very important to use chicken broth (or broth concentrate). Water is just not gonna provide enough flavor, no matter how much garlic, salt, and pepper you add. I also highly recommend the garlic and onion, as it pumps up the flavor of the broth.

Group Size: Works best for 5-10 people, depending on gender + appetite. The second time I made it, it fed 4 girls and 3 guys, with no leftovers.

Group Involvement: I had 1 person chop the carrots and other veggies, 1 person slice bread, 1 person watch the soup (seriously), and 1 person take the meat off the broiler chicken. I handled browning the onion and garlic.

Alterations: I. . .pretty much followed the recipe you see above. When I make this soup for myself, I sometimes add egg noodles–in which case I either throw them in 10 minutes before the soup is done, or I pre-make them and add them in just before I serve the soup. I hardly ever add in veggies other than carrots.

If I made this again: I’d do it the same way.

Leftovers: Well, there weren’t any. But, normally I’d let the soup cool down and put it in a large tupperware container. It seems to stay good in the fridge for about 1 week. Another option is to pour the soup into plastic freezer bags and store in the freezer.