I learned to make home made chicken soup from scratch a while back and it's the best. Lots of work, but worth it, especially when it's cold or rainy.

The secret is adding chicken feet (about 1 lb per ~1.75 gallons of water) to the broth. It adds so much collagen, the soup is thick and delicious.

I like to also add parsley, carrot tops, a bay leaf, and a tablespoon of apple cider vinegar with roasted chicken bones to the broth as well. Pressure cook for an hour, or simmer for a day.

Strain the broth, add yukon potatoes, carrots, chopped onions, garlic, rosemary, thyme, sage, kosher salt, freshly ground black pepper. Pressure cook for another hour or simmer for two (or until potatoes are soft..).

Once done, add roasted chicken meat, and lightly simmer with fresh mushrooms and slowly whisk an egg in. Serve over cooked quinoa, topped with freshly chopped basil, cilantro, and/or green onions.

Obviously... I love this meal.