(Soups)              Chicken Bone Soup

Bones and any meat scraps from 6-pound roasting chicken
8 cups water
1 teaspoon butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 cup chopped potato
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/2 cup fresh or frozen sweet corn kernels
1/2 cup frozen green peas

1. In 5-quart Dutch oven or soup pot, heat bones and water to a boil over high heat. Reduce heat to low, cover and simmer 1 hour. With tongs remove as many bones as possible to large colander placed over large bowl. Pour broth through colander into bowl. Rinse and dry Dutch oven.
2. Melt butter in Dutch oven. Add onion and garlic and sauté until they start to brown. Remove colander of bones to baking pan. Add broth, potatoes, carrots, celery, 1/2 teaspoon salt, the basil, thyme and pepper to Dutch oven. Bring soup to a boil over high heat, reduce heat to low and simmer 15 minutes.
3. Meanwhile, pick any remaining chicken from bones in colander. When soup has simmered 15 minutes, add chicken, corn and peas; return to a boil and cook 5 minutes longer or until vegetables are tender. Taste and add additional salt, if necessary. 4 Servings