Starting with the basics.

It's fitting that the first soup recipe was a basic chicken stock. Tomorrow the stock will be turned into Chicken Noodle Soup.
Chicken Stock
makes about 2 quarts
1 tablespoon vegetable oil
1 medium onion, cut into medium dice
4 pounds of chicken backs and wingtips or whole legs hacked with a meat cleaver into 2-inch pieces
2 quarts boiling water
2 teaspoons salt
2 bay leaves

1. Heat the oil in a large stockpot or Dutch oven. Add the ionin, saute until colored and softened slightly, 2 to 3 minutes. Transfer the onions to a large bowl.



2. Add half of the chicken pieces to the pot; saute until no longer pink, 4 to 5 minutes. Transfer the cooked chickent to the bowl with the onion. Saute the remaining chicken pieces. Return the onion and chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.



3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.



4. Stain the stock into a container and discard the solids. Skim the fat and reserve for later use in soups or other recipes, if desired. (The stock can be covered and refrigerated for up to 2 days or frozen for several months.)