Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Target recipe: chop all vegetables and place in a large soup pot. add chicken broth and turn stove on to high. chop chicken into bite sized pieces and add to soup mixture. bring water to boil in a small pot and add bouillion. add to soup mixture. when soup comes to a rolling boil, turn heat down to simmer. simmer until chicken is thoroughly cooked and vegetables are somewhat soft. serve with crusty or dark bread.