Our absolute favorite soup in the winter is Green Chile Chicken Posole Soup http://food52.com/recipes/13566_green_chile_chicken_posole_soup
I make my own stock, following pierino's recommendations, and you don't need to add a lot of chicken with a great stock. The roasted poblano peppers are a miracle food, lots of taste and minerals and vitamins with no fats. And the Napa cabbage is added raw so there are great health benefits because it isn't cooked. The broth softens it and brings out the flavors. It is easy to skim the broth and take out the fat. And the posole brings a wonderful texture.
I'm not sure exactly what the question is here. If you are making soup stock from meat bones the procedure would be to roast the bones for your stock, cook submerged in simmering water (NOT boiling) for as long as the type of bone requires (beef takes about 6 hours, poultry maybe four, shellfish less than one). Strain in a chinois if you have one, lined with cheese cloth. Refrigerate overnight. Even after straining a fat cap is likely to form. That can be skimmed off easily. Heated back up you should now have a clear stock.
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I make my own stock, following pierino's recommendations, and you don't need to add a lot of chicken with a great stock. The roasted poblano peppers are a miracle food, lots of taste and minerals and vitamins with no fats. And the Napa cabbage is added raw so there are great health benefits because it isn't cooked. The broth softens it and brings out the flavors. It is easy to skim the broth and take out the fat. And the posole brings a wonderful texture.