Monday, September 15, 2008
Classic Chicken Soup
I love this soup at any time of year, and now that the temperature is finally starting to decline a tad, I just couldn't resist the urge. The picture shows the bed of veggies in the pot before adding chicken and water.
1 split chicken breast, on bone, with skin
5 stalks celery, halved lengthwise and chopped
2 cups baby carrots, chopped
3 cloves garlic, pushed thru press
1/2 yellow onion, diced
1 bay leaf
1 heaping tsp dried oregano
salt and pepper to taste
1/2 box penne or other bite-size pasta
1 cup white rice
1/2 bag egg noodles
In large stockpot, make a bed of herbs & veggies: onion, carrots, celery, garlic, bay leaf and oregano. Place the chicken breasts on top. Pour in enough water to just cover the chicken.
Bring to a boil, then lower heat and simmer for at least 45 minutes. Take pot off heat, and with a tongs, remove chicken breasts. Place chicken on a plate and allow to cool enough so that you can touch it without burning yourself. Once cooled, remove and discard skin. Slice chicken off the bones, and discard bones. Chop chicken into very small pieces and return to pot.
Some people like to refrigerate the soup to allow the fats to solidify on top, so you can scoop them off and get rid of them, but I don't. There is so little fat in chicken breast already that I feel you really shouldn't sacrifice the flavor this way.
Finally, cook the starch of your choice according to package directions. I like noodles, my husband likes rice, and my daughter is a pasta fanatic, and since all three work very well, I use them interchangeably.
When ready to serve, scoop a generous spoonful of your starch into a bowl. Ladle soup, including plenty of broth, on top. Voila!
Note: you can also make this with potatoes instead of a pasta or rice. Simply add about 1 1/2 to 2 cups peeled and chopped red potatoes to the pot just AFTER it has boiled (otherwise they get overcooked and mushy).