"Hands free" chicken soup recipe?

[diablita]

What I mean is that I'd like a recipe to make chicken soup that doesn't require it to be tasted and flavor adjusted, since I can't do that.  And I'd love for it to be majorly easy, like 'set it and forget it'.  Is that doable?  If so, recipe please?

I plan to make matzo balls for Yom Kippur Break Fast for a crowd and it would be nice to serve something other than boxed chicken broth with some carrots and onions simmered in.

[monster2]

Never heard of such a thing, interested in seeing responses.

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[witchypoo]

the only way i can think to do it is to prep 1 day ahead.

roast bone-in chicken parts and a whole bunch of veggies :  prep the chicken, add salt and pepper.  toss onions, carrots, beets, parsnips, celery, garlic with oil.  spread veggies and chix on a roasting sheet and cook.  add some beet greens, leeks, and cabbage halfway through roasting time. 

once cool enough to handle, shred the chicken. 

then scrape the whole business into a container and refrigerate overnight.  next day, dump it all into a stock pot with water, some white wine, and cover.  bring to a boil, reduce heat to a simmer, and make kneydl.

[diablita]

thanks witchy.  I'll go with something easier for tomorrow and follow this for another day.  It sounds very good.

I have half a rotisserie chicken in my fridge.  I wonder if I could take off the meat and simmer the carcass tomorrow with some of the vegetables and maybe half boxed chicken broth and half water to get a good flavor?

[caribougrrl]

thanks witchy.  I'll go with something easier for tomorrow and follow this for another day.  It sounds very good.

I have half a rotisserie chicken in my fridge.  I wonder if I could take off the meat and simmer the carcass tomorrow with some of the vegetables and maybe half boxed chicken broth and half water to get a good flavor?

I wouldn't even bother with commercial chicken broth if you have a carcass to use.  Rotisserie chicken is well-seasoned which is half the battle done for you.