Everyone has a personal spin on the recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour).

There’s no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Ingredients

Serves 6

* 1 whole chicken (about 4 pounds), cut into pieces (including back)
* 8 cups water
* Coarse salt
* 3 medium onions, thinly sliced (4 cups)
* 2 celery stalks, sliced crosswise 1/4 inch thick
* 4 garlic cloves, crushed
* 6 medium carrots, sliced 1/2 inch thick

Directions

1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Reference : marthastewart.com

An Organized Freezer

If the freezer is deep, post a list outside of what’s inside. Record the date each item was stored. Use a magnetic pad or an erasable message board.

• Use square Tupperware whenever possible. Square containers can be stacked and positioned in corners and don’t take up as much space as round containers.
• Stack similar foods together. If you have a side-by-side refrigerator-freezer, designate one shelf for meat, one for baked goods, and one for vegetables.
• Edit the contents of your freezer periodically. Reorganize so the oldest items are always in front and are therefore used first.