I love brothy soup. G went to the “Dark Side” yesterday to make a much needed visit to Costco. He scored 2 rotisserie chickens, but still no toilet paper! You can make a wonderful soup base with these chickens if you give them a chance. G takes all the meat off the carcusses and we freeze it in individual freezer bags.
Since we both love soup, you can make quite a few variations using this basic broth.
4 to 6 cups chicken broth ( I cook the chicken carcusses in the broth for about 30 minutes or so, just to squeeze the last bit of flavor out of them) or if starting from scratch, I use about 6 quarts of water and my veggies and cook the chicken pieces for about an hour, then strip the meat off the bones when cooled.
1 cup sliced carrots
1 cup sliced celery
1/2 onion diced
1/2 cup peas
1 teaspoon dried oregano
S & P to taste
4 to 6 ounces broken pasta (I usually use linguine)
Strain your broth to get the bones out.
Coat the bottom of a Dutch oven with olive oil. Add the carrots, celery, onion, oregano, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion and garlic is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken, peas and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Add the veggies. Cook for 15 minutes or so. Add the pasta and cook for an additional 10 minutes or so.
We like several variations: 1 teaspoon sesame oil adds a real Ramen flavor. Add sliced green onions, a hard boiled egg, anything you would add to Ramen.
You can add dumplings or Matzo balls.
This is totally easy and quick. Enjoy.
* From the Recipe Box:
If you live on an island, the “Dark Side” is on the other side of the bay. We live on a fairly large island and the best way off is by ferry. G calls the other side the dark side because he never wants to be over there. What can I say, we are such a Star Wars family.
I used large pasta shells, because that’s what I had and grocery shopping is becoming more and more interesting. The soup is very flexible, but remember pasta soaks up a lot of broth so you might want to cook it separately.
and remember: Stop global whining. Big kiss, Lynn