carrots (2lb, peeled, cut lengthwise)
garlic (cloves, peeled)
onion (sweet/white, cut in large chunks)
potatoes (cubed, partially peeled if thick skin)
Make chicken stock:
boil chicken thighs/drum sticks (~1-1.5lbs with skin) for about 20 min
remove foam (if you do this, no need to strain the stock - it'll just be clear)
throw in: 1/2 white onion (wrapped in cheese cloth), celery, bay leaves, peppercorns, salt
cook for another ~30 min
hand blend roasted components with broth
Notes - didn't add any ginger but could add to stock while boiling for extra flavor; didn't add any onions or zucchini/squash to soup because it probably won't add to texture or flavor (roasting zucchini/squash for 25 min was too long, made them overcooked)
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