Reply To: Soups, Soups and more Soups

I roast a chicken (about 4 lbs) for Shabbos & use the carcass & leftover scraps to make a chicken broth. I add onions, carrots, celery, & about 10 cups of water, simmer for 1.5 hours, then strain it when it’s done. You can skim the fat off after cooling if you’d like.