October 19, 2009

Chicken Noodle Soup

When the kids get sick they ask for this soup. It heals all and cures all. It does not, however, clean up after itself.

2 lbs. chicken or turkey, cubed and cooked (or less - I only use a few handfuls)
2 medium onions, chopped
3 stalks celery, sliced
3 large carrots, sliced or a few handfuls of baby carrots, sliced
2 cloves garlic, minced
3 to 6 chicken bouillon cubes OR several quarts of chicken stock
1 c. or so frozen peas
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. tarragon
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. rosemary
pepper to taste

Fill a 6 quart pot about 3/4 full of water (or chicken stock). Add the onions, carrots, celery and garlic. Add the spices and bouillon cubes (if not using stock). Simmer an hour or so. Bring to a boil and add the chicken and pasta. Cook on a low boil for 20 minutes or until the pasta is done. A few minutes before you turn it off, add the peas.

On the days when I have more time to get this on the table I'll fill a big stock pot with water and add a few pounds of chicken breast and wings, some carrots, onions and celery with a few tablespoons of vinegar (to draw out the calcium) and sea salt. I let it simmer for hours, all day if I can. Then I strain the liquid and pull the meat from the bones. Discard all the mushy veggies unless you love to eat mushy carrots. Then I use the newly made stock for the soup and add all new veggies. I still only use a small amount of the chicken and freeze the rest for later.

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