Well, not yet but I'm going to make chicken soup today to help me recover from this dang ol cold that attacked yesterday. This soup is dual purpose as it makes both soup and enables me to freeze tender cooked chicken for later in the week. This is the plan, get a big pot (Dutch oven) and either melt a blob of butter or pour in a couple tablespoons of lightly flavored oil (as in, not olive or coconut) and low-medium heat. Open big pack of chicken breasts with bones and skin and place in the pot. Making this with the bones and skin still on the poultry improves the flavor and texture of both finished products by 1000%. If you live in the Northeast or somewhere where all of the packaged chicken is boneless and skinless, complain!
As the chicken is browning chop onions, celery, green peppers (or whatever peppers you like) carrots and garlic and pile them on top of the chicken in the pot. Put a lid on it and cook for fifteen minutes or so. When the veggies are brightly colored, pour 8 cups of water in the pot and a liberal pinch of salt. Raise the heat to medium and cover again until it's at a high simmer and the chicken looks done. Then, reduce heat to a low simmer, cover and let it cook for an hour or two, until the chicken practically slides off the bones.
Take the chicken out of the pot and let cool separately. I keep two of the breasts for the soup, and put the rest in individual freezer bags to freeze for later. Then, when I have herbs, parsley, dill, cilantro, I add them to the soup towards the end. Yum!