Friday, November 14, 2008

Chicken Soup

  • 2 whole chickens
  • 1 large onion, quartered
  • 4 stalks celery, halved
  • 4 bay leaves
  • 8 carrots
  • 1lb pasta
  • 8-10 cubes bullion
  • pepper
  1. Put chickens, onion, celery and bay leaves into pot and cover with cold water
  2. Boil until chickens are fully cooked
  3. Remove chickens, cool and debone
  4. Remove and discard, celery and onion
  5. Skim the top, and remove all the oil
  6. Add bullion and carrots
  7. When carrots are about half-way tender, add deboned chicken, shred into smaller bite-size pieces
  8. Add pasta
  9. Add fresh ground pepper to taste and more bullion if desired

I did not boil my pasta first, but you can do this so that it won't soak up the broth. I also used up the contents of two leftover boxes of pasta that were half-full.

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