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Chicken Noodle Soup

1 whole fresh stewing chicken (preferably organic)
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large onion, peeled and chopped
1 cup of fresh parsley, finely chopped
3 cloves of garlic, peeled and finely chopped
1 tablespoon salt (preferably sea salt)
16 oz of egg noodles, rice noodles, or pasta (or pastina) of choice, cooked and drained

Wash chicken well and pat dry with paper towels.  In a large soup pot, place chicken, salt, and water to cover the chicken, plus some, and up to 4 inches below the rim of the pot.  Cover the pot with a lid, bring to a boil, and then reduce heat to a low simmer, and cook slowly for 3 hours.  Following the simmer, remove chicken, set aside, and slightly cool.  Remove skin, bones, and shred the chicken.

Strain the broth with a strainer, if necessary, and add chopped vegetables to the sop pot.  Simmer for an additional 2 hours, adding the shredded chicken.  In a separate pot, cook the pasta or noodles of your choice in boiling water until ala dente (a little firm), drain, and add to the cooked soup.

Serving Suggestions:  Grated Romano cheese for sprinkling, Crusty Italian Bread, and a Salad.

Cynthia Goch, GochYa Cooking