- 1 roasted chicken, deboned
- 8 cups chicken stock
- 1 tablespoon butter
- 1/4 medium yellow onion, sliced
- 2 tablespoons fresh ginger root, grated
- 5 cloves garlic, minced
- 1 sprig fresh rosemary
- 12 sprigs fresh Italian parsley
- salt and pepper, to taste
- Pull all the meat off the chicken bones. (Save the skin and the bones for making homemade stock when you feel better). Cut meat into bite sized pieces. Set aside.
- Pull most of the leaves off of the parsley and rosemary. Keep them separate and coarsely chop each.
- In a large soup pot, melt the butter over medium heat. Add the onions as soon as the butter is melted and saute until translucent. About 3 minutes.
- Add the garlic and ginger, stirring frequently for about 1 full minute.
- Add the chicken stock and the rosemary leaves. Raise heat to bring to a boil for about 5 minutes. Then reduce heat to a simmer.
- Add chicken pieces and simmer for 5 minutes. Taste test and add salt and pepper to your liking.
- Add the parsley leaves for the last minute of cooking. Serve immediately. Refrigerate left-overs; it keeps for several days.