HOMEMADE CHICKEN SOUP

RECIPES

HOMEMADE CHICKEN SOUP

RECIPES

HOMEMADE CHICKEN SOUP

Every once in a while I get a craving for chicken soup. There’s something about it that’s so nurturing, especially on a cold rainy day, which we get on the regular here in Vancouver. I actually fully intended to add pasta to this recipe but forgot. If you want to add it in, I would recommend adding about 1/2 cup of dry noodles toward the end of cooking so that the noodles don’t swell too much.

INGREDIENTS

1 Costco or Safeway roasted chicken

8 cups water (add more if needed as you go)

5 stems of celery, diced

20 baby carrots, diced

1/2 cup dried pasta (optional, I use the smallest pasta I can find)

Seasoning:

sprinkle of rosemary

sprinkle of thyme

sprinkle of oregano

sprinkle of onion powder

1 tsp minced garlic

freshly ground pepper

3 bay leaves

DIRECTIONS

Separate the chicken from the carcass and set the chicken aside in a bowl or Tupperware.

In a large soup pot bring the carcass and 8 cups of water to a boil. Let simmer for about 2-3 hours. 

Strain out all bones once the broth is finished and discard the bones.

Add in chicken, spices and veggies. Allow to cook on low for another 30 minutes to an hour and enjoy. Taste as you go and add more spices if necessary. I usually add more garlic as I cook it.

If you’re adding noodles wait until your vegetables have cooked, add in your pasta, stir and wait for them to be el Dante and serve. This should take about 5-10 minutes depending on how large your pasta is. Remove from heat to keep noodles from swelling too much.

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