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1
Set a large saucepan over medium heat.
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2
Coat the pan with olive oil and add the diced onions, carrots, celery and garlic.
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3
Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes.
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4
Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute.
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5
Add the stock, season with salt and pepper and bring to a simmer.
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6
Cook until the vegetables are soft, 7 to 8 minutes.
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7
Serve.
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8
Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup).
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9
In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf.
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10
Set over medium heat and slowly bring to a rolling boil.
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11
Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics.
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12
Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours.
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13
When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock.
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14
Strain the stock through a large sieve, discarding the bones and vegetables.
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15
Chill the stock immediately until ready to use.
