Hot, hearty soup on a chilly day. Perfect!
Well today we are making some to freeze in small containers so that when the middle of October arrives, along with a chill in the air, we will be ready
I had on hand three chicken carcass’ in the freezer from roasting chickens during the months of July and August. So I put together a broth from them with some celery, carrots, onions, 3 bay leaves, a bunch of fresh flat leaf Parsley and ground black paper and sea salt. There was plenty of meat still left on the bones of one of the carcass. I reserved it to chop and add once the soup was cooked. So it made a generous rich broth “soup base.” Usually I purchase dry prepared noodles. The brand is important because they taste wonderful.
Strain the broth and discard all the bones and cooked veggies and toss. Your broth will be clear but rich looking and tasting. Approximately 3 to 4 cups. Bring the strained broth, to a rolling boil. And 3 small diced carrots and cover to cook. Then add two chopped medium sized onions and 4 stalks of chopped and peeled celery. Continue the boil and add the noodles. They will cook in about 20 minutes uncovered. And as the hot broth sits later they will cook some on their own. You do not want to overcook. You want them “al dente.”
Now add your chopped/shredded chicken. Simmer all for about 15 minutes. Add salt and pepper to taste. In addition, I purchase a one quart container of extra – high quality low-sodium chicken broth, as once the soup is throughly cooked, it tends to thicken slightly. You can then add the extra broth as needed to assemble a nice serving consistency. Not too thick, but not too thin. Garnish with cooked petite peas and fresh chopped parsley. It’s hot, delicious, pretty and so healthy.
I grew up on this soup ….at least once a week. I guarantee you will make it often. It’s simply heart warming and so delicious. The kiddos will just “love it.”