One of my favorite soups is also the simplest. I fill a big stock pot with water, add a couple heaping T's of Better than Chicken Bouillon, dump in about 1/2 a minced onion, a ton of minced garlic, and a whole roasting chicken. I let it cook on low for about 2 hours, after which I remove the chicken and remove the meat from the carcass. Then, I return the chix to the pot, squeeze in an entire lemon, taste for salt and pepper, shake in a bit of red pepper flakes, and then stir in about 4-6 oz of sour cream. It's fabulous...I could eat it everyday for days.