In 6 cups of water boil the carcass of a chicken. I had cooked a whole chicken earlier in the week and it had plenty of meat still on it. You can always shove the carcass in the freezer and bring it back out to use later if you prefer. Boil the carcass until the meat is tender. Remove onto a cutting board and allow to cool to the touch. Add the chopped chicken bits back into the pot of water.
In a pan fry up 2 onions diced, 3 celery stalks diced in olive oil or butter. Once the veggies soften add 2 large cloves of minced garlic. Add this mixture to the pot. I hate peeling potatoes so I just scrubbed 4 and diced. Add this to the pot along with 2 medium carrots diced. I had a sweet potato kicking around so added that into the pot. Add plenty of salt and pepper to taste and top up with water until veggies are just covered. I use Epicure spices as most contain no gluten. 2 Tablespoons of Chicken Broth Stock Mix and 1 Tablespoon Poultry Seasoning. You can also add a Bay Leaf if you'd like, just remember to remove it in the end. Cook on Medium until potatoes and carrots are soft. Add to this 1 cup frozen corn and 1 cup frozen peas. In a small cup add 4 tablespoons cornstarch to a bit of cold water. Stir until dissolved than gradually add to the hot mixture. Bring back to a boil which should thicken the mixture. Allow to cool slightly and serve. I have a hungry family thus the reason for the increased recipe but feel free to make a half batch if you prefer. Freezes well. Enjoy!