"Leftover Deli-roasted Chicken" Soup

Peel and chop the onion, saving the skin for the stock. Chop the celery and carrots and save any trim for the stock. Place the chicken carcass in a large soup pot and add the water or broth. Add any trim from the onions, celery and carrots. Bring the pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour.

Strain the stock, pressing hard on the meat and vegetables to squeeze out the juices. Pick off any extra chicken meat and reserve it. Discard the bones and vegetable trim. Season the stock with salt and pepper.

Place the empty pot back on the stove and heat the oil. Sauté the onions, celery and carrots until tender. Pour in the stock and add any cooked chicken meat. At this point you may finish your soup in a variety of ways. This is the part where you open your pantry or refrigerator and say "hmmm."

Options:

• Simmer pasta, rice or other grains in the flavorful soup until tender
• Fold in cooked beans, tomatoes or left-over vegetables
• Stir in mashed potatoes and sage
• Add garlic, fresh herbs or spices for a vibrant touch
• Add ginger, red curry and coconut milk for an Asian flavor