I”ve tried to make chicken soup a gazillion times and it always used to come out… awful. I found a recipe for Chicken Noodle Soup in one of the magazines I get at home and SCORED BIG TIME!
Here’s the quickened version. They actually cooked the entire chicken and made their own stock. Sorry guys – don’t have the time or energy to turn that one around.
Here’s my updated version:
I don’t really measure when I cook, so take what I say with a grain of salt. If you have 6 stalks of celery and I say to use 5… use your 6!! We’re not baking here. SO measurements are not the end all be all.
- Three tablespoons of oil
- 4 large carrots peeled and chopped
- 2 parsnips peeled and chopped
- 5 stalks of celery chopped
- 1 onion diced
- 5 cloves of garlic chopped
- 2 tablespoons of salt and a few shakes of pepper (more salt if you want)
Cook that for about 10 minutes to get the flavors working then add:
- 4 cups of chicken stock
Meanwhile break apart a whole chicken that you bought already cooked. Remove all the skin. Don’t forget to use the dark meat too. You are shredding this with your fingers. No bones.
Throw the chicken in with the veggies and lower heat. Add a handful of chopped parsley (FRESH no stems) and cover. Cook on low heat for 1.5 hours – stirring frequently. If it looks like you might need some more water – add it. I put about a cup extra while cooking. If it’s a RAPID boil – lower the heat to a simmer.
In another pot, cook your noodles. Please be sure to cook them aldente because they are going to be placed back in the hot soup which will make them mushy.
When you are ready to eat, make a bowl of the chicken soup and then add as much pasta as you want to your dish. My husband is on a low carb kick, so he had the soup without the noodles. YUM!!!
Talk about an easy chicken soup recipe, right? It is SO GOOD TRUST ME!!! Real basic – the best type of food.