Roasted Chicken Soup

Ingredients

• 1 whole roasted chicken

• 3 carrots chopped

• 5 medium gold potatoes cubed

• Corn on the cob pieces

• Water

• Thyme

• Scallions

• 1 bulb of garlic

• ½ of an onion

• 1 Jamaican soup packet mix

• 2 tbsp jerk seasoning

• Salt and pepper to taste

Directions

1. Roast a whole chicken unseasoned until cooked. Allow to cool before shredding it apart.

2. Once meat is separated from bones, set meat to the side and use bones, skin and odd pieces to make a stock. In a stock pot add 4-6 cups of water, half an onion, a bulb of garlic and boil on high for an hr then simmer for another hr.

3. Once your stock is created, separate the bones and remove onion and garlic and start to assemble your soup. Add veggies and meat to the stock and simmer over medium heat until potatoes are tender.

4. Season with scallions, thyme and the soup packet mix. Add the dry jerk seasoning and then taste. Simmer on low heat for 10 minutes to build flavor. Add salt and pepper to taste if needed. This yielded 5 quarts of soup.