Oh, Chicken Soup, if soup is poetry of the kitchen, then chicken soup would be a classic sonnet. Fragrant and inviting, it fills the kitchen and every other room with that beckoning aroma of home. Making a good Chicken Soup is about combining quality, full-flavored ingredients with your own personal twists and remembering it is all about the chicken stock.
The following is nice sized pot of soup for a group of family or friends on these cool fall evenings. Enjoy!
Here is a recipe for 1 gallon of soup.
Chicken Vegetable Soup with Noodles
Chicken Stock - 1 gal.
Leeks, white only, sliced thin - 1 large
Onions, ¼” dice - 1 large
Carrots, peeled, ¼” dice - 2 each
Celery, ¼” dice - ½ bunch
Turnips, peeled, ¼” dice - 2 each
Green Cabbage, chiffonade - ¼ head
Olive Oil - 2 ounce
Garlic Cloves, sliced - 3 each
Herb Sachet - 1 each
Cannilini Beans - ½ pound
Chicken, cooked, diced - 1 whole
Egg Noodles - 1 pound
Salt and Pepper - to taste
Parsley, Flat Leaf, chopped - 1 bunch
Roast or poach the chicken. When it’s cool enough to handle, dice.
Sweat the leeks, onions, carrots, celery, turnips and cabbage in olive oil until limp.
Add garlic and sauté until aroma is apparent.
Add the chicken stock and sachet; simmer for approximately 10 minutes.
Add the beans & pasta. Continue to simmer for another 20 minutes.
Adjust the seasoning with salt & pepper to taste.
Garnish with parsley.
Share & Enjoy