Homemade chicken soup



Between the past two weeks, I have been sick. Chicken Soup was called for. It made me feel better. This recipe is a combination of my mother's chicken soup and 100daysofrealfood.com chicken soup. I had leftover slow cooked chicken in the fridge so it was easy to pull out. The only thing I did not really like about the first time making this was the type of pasta I used. I was in a rush. Also, there really isn't too much of a selection of 100% whole wheat pasta in most stores. I'd used a different one next time I make it.




Homemade Chicken Soup


9 cups chicken stock/broth
1 bag of whole wheat pasta - the really really tiny ones if possible
10 carrots, peeled and chopped
5 celery stalks, washed and chopped
2 cups cooked chicken, shredded
Salt & pepper, to taste


Directions
Bring chicken stock to a boil
Add dry whole-grain noodles to stock and set the timer according to pasta package directions.
When there are 5 minutes left in the cooking time throw in the chopped carrots and celery. Keep the stock boiling.
When there is about 1 minute left add the cooked chicken to the stock so it can heat up thoroughly.
Taste the soup and add salt and pepper as needed.

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