So, I’m at the supermarket, lamenting the lack of good brussels sprouts when I get a text from my awesome boyfriend: “Ugh, feeling sick…”
For many that would have been a call to sympathy but to me it was a call to action. I needed to make him chicken soup! I quickly dropped my forlorn tomatoes and scurried around the store in a newly energized frenzy! Four hours later, the end result was quite tasty.
For Chicken Soup:
- 1 lb Bone in Chicken Parts (I use just legs, but you can use any cut you want)
- 2 Carrots (Trimmed, peeled, halved and sliced)
- 4 Celery Stalks (Rinsed, trimmed and sliced)
- 8 oz (1/2 box) Sliced Mushrooms
- 1 med Onion, halved and quartared
- 1 med Zuccini (Rinsed, trimmed and sliced)
- The green part of 1 bunch of scallions, chopped
- 1 sprig Parsle
- Leaves from 1 sprig Rosemary
- 4-5 Basil leaves
- 2 Cloves Garlic
- 2 tbs Salt (I thought it ended up being too salty, but Will loved it so YMMV)
- 1 tsp Pepper
- 1 box Bow Tie Pasta (not used until way later)
Now here comes the part that requires finesse. Put everything EXCEPT the pasta in a 4 quart pot and add in 3 quarts of water. Put it on high heat and allow to simmer for about an hour.
After an hour, fish out the chicken (tongs are useful here) and put it on a cutting board. Once it is cool enough to be handled (but not more than 5 minutes or so to avoid it cooling too much) pull the meat off the bones (should be easy) and gently shred. (Vegans may want to skip over the next picture.
(A note to vegans and vegetarians, this soup would be equally delicious sans chicken).
Cook for as long as you have, but at least for another hour. About 30 minutes before serving, put on water to boil for the pasta. Cook the pasta according to box instructions and ladle soup and broth over the top. Leftovers will keep in the fridge for up to a week or in the freezer until they become freezer burned.