Now that winter is approaching, Sundays are generally soup and sandwich nights. It’s easy, it’s comfort food, and there’s enough leftover for lunches the next day. This is a very basic recipe for chicken soup – chicken, carrots and celery. I have been known to toss in some red peppers, canned diced tomatoes, baby spinach, or kale to the mix. You can also substitute quinoa or rice for the pasta, but saltines are a must!
- 6 bone-in chicken thighs
- 1 medium yellow onion
- 1 pound carrots
- 4 ribs celery
- 1 teaspoon black peppercorns
- granulated chicken bouillon *optional
- ditalini
- Place washed chicken in a large pot, add 3 quarts of water, the onion, 1 carrot, 1 celery rib, and the black peppercorns. Bring to a boil, then turn down the heat to a simmer for an hour.
- While chicken is simmering, chop the remaining carrots and celery, set aside.
- When the stock has reduced, remove the chicken and set on a plate to cool. Strain the stock, the return to the pot, add chopped vegetables, and continue to simmer.
- Shred chicken and add to the pot.
- In a separate pot, cook the ditalini al dente. When the vegetables are tender, add the pasta. Taste the broth, add salt and pepper, and chicken bouillon if needed.
