I'm going the low-carb route and am now in week 3. Which means I'm getting really, REALLY tired of meat, meat, and did I say, meat? So this week I've been hitting chicken a lot and tonight I decided to make plain soup. 3 chicken leg/thigh quarters 1 carcass of Fred Meyer rotisserie chicken (lemon herb in this case, had a lot of meat still on it - a whole half untouched, and the whole carcass) bay leaves Butter (about 1/3 a stick) salt water (I filled my stock pot up to w/in a few inches of the top since I wanted it to boil down and be prettyave strong). I have been boiling it for a couple of hours with a lid on. I was hungry (I'm craving carbs terribly) so I scooped some out, put some chicken from ANOTHER Freddie's chicken I have in the fridge in there, added about 3-4 T of heavy cream (3 carbs) and a pat of butter and nuked it for a minute to warm the cold ingredients... AMBROSIA. The best cream of chicken soup I've ever had. And I still have a full pot of chicken soup simmering away. Next stop...chicken/asparagus soup. Probably with cream also.