Spicy Chicken Soup
Instructions
1) Clean and dry the chicken before you submerse it into a pot of water. Season the water with the bay leafs, salt and pepper (Don't add too much at this point). Let simmer for a few hours until the chicken is able to be pulled with a fork. During this simmering process a foam will start to float on the top of the water which you should remove (you may need to do this a few times).
2) Once the chicken is cooked, remove it from the stock and separate the chicken meat from the bones and skin. Skim the top off the stock with strainer to remove any meat you may have missed. Now you have two options:
A) If you are in a hurry you can add the vegetables now and cook until they are tender. Taste and season accordingly. After add your chicken meat (along with any noodles) and warm to your serving temperature. You now have a quick but tasty chicken soup. However if you want more flavor option 2 is what you're looking for.
B) To get more flavor from the chicken add the bones and the skin back to the stock and let simmer for another 3 hours (You may do longer if you wish). Once complete remove the bones, skin, and any particles floating on the top of the stock. Add the vegetables to the stock and cook until tender. Taste and season accordingly. Add chicken meat (and noodles) and warm to serving temperature.
