Can you believe it? Someone wants the chicken soup recipe!
I don’t even have a “recipe” category on my blog!
Not being a “cooking gal” I find it difficult to see the interest in
recipes, but I know those people are out there. So here goes–
again, it’s from the No Red Meat cookbook by Brenda Shriver
and Ann Tinsley. “Hearty Chicken-Noodle Soup”
(prepare chicken bouillon cubes ahead of time–heh, heh)
3 quarts of water
2 chicken bouillon cubes (I add an extra–reduced sodium cube)
1 tsp parsley
3/4 tsp thyme
1 clove garlic
salt and pepper
1 or 2 chicken breasts–I like to use the bone-in type
4-5 carrots, chopped
2 stalks celery, chopped
1/2 large onion, chopped–or to taste
1 cup pasta—elbows work well
Fill your favorite big pot with three quarts of cold water. Add in
the three bouillon cubes and the bay leaf, garlic clove (from a minced
jar of course –ha! I wrote “curse” first), and the parsley and thyme,
vowing that NEXT time you’re going to arrange that spice cupboard
so that they’re ready without the hunt. Yes, you can add a tsp of salt
and I sprinkle on lots of coarse ground pepper.
Rinse the chicken, remove all visible skin, and throw it in the pot. Keep pot
simmering quietly, but happily, for 40 minutes or so until the chicken is tender.
TIP: I throw in at least one more chicken breast—so I have one extra
cooked and handy for something else on another day. But use just one
for the soup today.
Now you can go upstairs and get on your computer or sew doll dresses
or whatever it is you do and when you hear the timer go off—you did
set the time, right?–you take the chicken(s) out to cool.
Now add the chopped carrots, celery and onions and let them cook til
tender–throw in frozen peas while you’re at it.
For the final 15 minutes, add the pasta of your choice—only a cup–more
than that will just get soaked up by the 2nd or 3rd day in the broth . . .and
give the pot one last thrilling boil to cook the pasta.
P.S.! By now you’ve cut up the chicken into bite-sized pieces. So
when the pasta’s cooked, add the chicken pieces to the pot to heat
I’ve been known to throw in some fresh spinach at the last minute–some
modern people would make that kale, but in my mind that would have to
be done a day or two ahead to get the darned stuff cooked!
That’s it–hope you like it, too.
Cal Prot Fat Chol Carb Fib Sod
111kc 9gm 1gm 30mg 15gm 2gm 416mg