Not a specific recipe, chicken soup's too "spiritual" for recipes....but try this, next time you decide to make some: Roast a chicken. About halfway through, throw in some carrots, celery, peeled potatos, peeled parsnips, peeled turnips, a quartered onion and a few garlic cloves. Baste three or four times during the second half of the roasting period. When done, remove the vegetables to a platter to cool. Let the chicken rest, tipping to drain any remaining fat accumulated in the cavity. Add the entire roasted chicken to a tall stock pot, the kind with a removable strainer insert. Simmer gently with a few more garlic cloves for about 1 1/2 hours. Remove chicken with strainer insert and set in sink to cool and drain. Dice roasted vegetables and add to stock in stock pot, maintaining gentle simmer. Season to taste, and throw in a bouquet garni. While the vegetables are simmering in the stock, strip the chicken carcass of meat, removing the skin. Tear the meat into small chunks and add to the soup as you go. If the soup needs thickening, add some rice, barley, wild rice, small pasta, or other starch of your choice. Delicious! As an added benefit, you can get a second stock out of the stripped carcass which will be less flavorful and lighter than the first stock, but will still be much better than canned stock or boullion cubes. Bon apetit!