So this is actually adapted from a Chicken Soup Recipe I got from my mom. Its a family favourite in our house and my freezer is always stocked with it- healthy, hearty and made with TLC (as I tell my kids), you can’t go wrong, especially on those cold winter days or when you just in some need of something comforting. Go as organic as you want for this recipe, whatever way you roll, but its always a sure bet.
1 Roasted Chicken – organic or not, your choice. Separate bones from chicken meat and set aside. (I use both chicken breasts chopped into bite size pieces in the soup only).
1 900ml box of organic (or plain) chicken broth – I’ve also used 3 tablespoons of the organic chicken broth bouillon (cubed or jared)
1 chopped yellow onion (plus 1/2 of one sliced largely to boil with bones)
2 cups of whatever pasta you like (short works best, I usually use whatever macaroni we have in the house…Catelli Smart Macaroni is a favourite)
3 carrots peeled and chopped in bite size pieces
5 celery stalks chopped in bite size pieces (plus 1 stalk for boiling)
Sea Salt/pepper/garlic powder/onion powder/parsely – if desired, to taste
Take apart the chicken, putting all the bones large enough to boil into a large soup pot ( I use a 7.25 quart Le Creuset French Oven…which is pretty big). Add the bouillon or broth and fill the pot with water, adding the celery stalk, onion and spices. Bring to a rolling boil and then medium simmer for at least 40 mins for a really flavourful broth.
Once its done, drain the soup stock and toss the bones/bolied veggies etc. Set the stock aside and add the chopped onions, celery, and carrots to the pot with a dash of oil, let them soften for a few mins and then add the broth, chicken and pasta to the pot. Bring to a boil and stir to make sure the pasta doesn’t stick to bottom of pot. Turn down to a simmer and cook until pasta is soft and cooked through.