Mom's Cold-Season Chicken Soup

1. Sauté onion, carrots, and celery:

   In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done.
2. Add seasonings:

   While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.
3. Add stock and simmer:

   Add the 4 cups of chicken stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes).
4. Add the fresh parsley and green onion greens:

   Check seasonings (you will likely need to add more salt) and adjust to taste.

   Serve with (at least) day old crusty French bread.

Note: I asked mom about why no chicken meat and she said that it muddies the flavor of this particular light soup. I think I would have to agree. This soup is absolutely delicious just the way it is. Just make sure you are starting with excellent stock.