There's nothing like a warm bowl of soup when you have the flu.
What's better, you ask?
A bowl of mom's homemade chicken soup with homemade chicken stock!
What's even better than that?
Having mom make it for you.
I guess I can settle for 2 out of 3.
Chicken Stock (in the crockpot)
5-6 chicken legs
~6 C water
2 stalks celery, sliced
2 medium carrots, sliced
1 onion, sliced (we used minced)
4 garlic cloves, minced
salt and pepper, to taste
seasonings (we like oregano and basil)
Place the chicken legs in the crockpot with ~ 1 C water, garlic, onion, salt and pepper, basil and oregano. Cook on high for about 3 hours, or until meat is tender. Remove from the crockpot, and allow chicken legs to cool. Then, remove the meat from the bones (reserve for soup).
Add additional water (to yield a total of 6 C) to your crockpot along with celery and carrots. Add additional seasoning at this point, if you wish.
Return the bones to the crockpot and cover, cooking on high for 6 hours, or on low for ~10 hours.
Strain broth and remove bones. Allow to cool.
Freeze/refrigerate until you're ready to make Mom's Chicken Noodle Soup!