HOMEMADE CHICKEN SOUP
serving: 4 – 6
2 chicken maryland, skin on
4 medium carrots, peeled
1 onion, skin removed
fresh flat leaf parsley, half of bunch, with stems, washed
10 cups chicken stock (or 10 cups water and 2 chicken stock cubes)
salt, to taste
black pepper, to taste
1 cup short cup pasta
For an extra taste (optional):
1/2 cup fresh flat leaf parsley, finely shopped or
Parmesan cheese, grated
Place the chicken and vegetables in a large soup pot; cover with cold water, add chicken stock cubes (or just chicken stock).
Bring to a boil and simmer, covered, for 2 – 3 hours (the longer, the better). Keep an eye on the liquid, top it with some cold water if needed.
Remove from the heat and take chicken and vegetables out of the pot. Strain the soup into a clean pot.
Pick the meat off the bones, remove the skin and shred, chop the carrots. Discard tomatoes, parsley and onion.
Bring the soup back to the heat, add chicken and carrots, bring to a boil and add pasta. Simmer until pasta is cooked through. Season with salt and black pepper. Serve.
- (optional) Top each plate with fresh parsley or Parmesan cheese.
- I love serving Homemade Chicken Soup at my dinner parties because not many people, nowadays, have time to make this kind of soup at home. And everybody appreciate homemade soup! The best part is that you can make the soup two days before the party and keep it in the refrigerator. But keep the chicken and carrots in separate containers, don’t add them to the soup until the party. Don’t add pasta neither.
- When your guests arrive, bring soup to a boil, add pasta, chicken and carrots and simmer until pasta is cooked through. Season with salt and black pepper if needed.
- I like offering to guests fresh parsley (finely chopped) or grated Parmesan cheese they can add to their soup.
- Homemade Chicken Soup is kids favorite so children at your party will be content, too.