Winter Chicken Soup

Dice Onions. In a large pot or dutch oven sweat them in plenty of olive oil (or dice and render bacon and cook onions in the fat if you're really serious about your soup!), covered, until softened and translucent. Add diced carrots and celery - however much you like is good. I like about 2-3 carrots and 2 ribs of celery. Cook a few minutes longer. Then add a few glugs of white wine and reduce by half. Add whole thawed chicken (you can cut it into parts or leave it whole). Cover with water. Simmer (don't boil) until very tender and meat is falling off the bone. Add bay leaves for the last 15 minutes. Remove the chicken and pick all the meat off once it has cooled just a bit, or carve as you would a roasted chicken and serve over rice with a tasty sauce and broth on the side. Garnish with fresh herbs.