Here we go again, another winter with arctic blasts and record snowfalls. I'm in serious need of a giant bowl of hot soup! Is there anything more satisfying on a cold wintry day? I think not. This version is loaded with veggies, chicken, and pasta in a rich, homemade stock.
Chicken Noodle Soup
- 2 - 3-1/2 lbs. roasting chickens
- 2 large onions, unpeeled and cut in half
- 3 carrots, unpeeled and cut in half
- 3 stalks celery, with leaves on, cut into thirds
- 1 head garlic, unpeeled and cut in half crosswise
- large handful of Italian parsley
- cold water
Rinse roasting chickens in cold water. Place the chicken and remaining ingredients into a large 7 qt. stockpot. Add cold water to cover by 2 inches. Bring to a boil, skim if necessary, then cook uncovered at a slow simmer for about 1 hour. Remove one of the chickens and when cool enough to handle, remove the breast meat and set aside in the refrigerator until ready to use. Return what remains of the chicken to the broth and continue cooking for an additional 3 hours at a slow simmer. Strain the soup through a colander,discarding the solids. Chill the broth overnight in the refrigerator. Next day, skim off the fat. It is now ready to use or can be frozen in containers for future use.
- chicken broth
- 3 carrots, peeled and sliced
- 4 bok choy, washed, top leaves and bottoms trimmed, cut into half lengthwise, then cut again
- reserved chicken breast, shredded
- 5 oz. COOKED pasta ( I used orecchiette, but angel hair pasta or thin spaghetti would also work nicely here.)
- 1/2 cup Italian parsley, chopped
- salt and freshly ground pepper to taste
Reheat the stock, adding the vegetables and cook until they are tender. Add shredded chicken, cooked pasta, parsley, and salt and pepper to taste. Simmer for a few minutes to warm the chicken and the pasta. Serve hot.
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