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Monday, November 11, 2013

Jordan's Chicken Soup

Hey everyone, Jordan here!

Rue was sick so I made her some chicken noodle soup! Nothing super fancy, though you could do it up pretty good with a little extra planning. You can really add the veggies you like, but I'd recommend that you at least use what we have on the list (the peas aren't so important). They are cornerstone aromatics. The amount we made would serve about 4.

Put your chicken in a pot and cover with stock and water. Boil for 30-40 minutes (adjust time for amount you have).
Here are your chopped veggies, pasta, and peas.
Here's your stock after your remove the chicken and skim off any fatty bits.
Meanwhile, you have sauteed your veggies, and they are ready to add to the pot!
Cool chicken until you can handle it, then shred into small pieces. You can add it to the pot, or leave it to add to individual bowls.
And here's the soup after you've added the veggies, added the pasta and cooked it, and thrown in the peas for just a minute or two.

Jordan's Chicken Soup
-1 Quart Chicken stock (or bullion) plus enough water to cover the chicken/Cornish hen
-Chicken (I picked up a Cornish game hen because I wanted the bones in and this was cheapest)
-Season to taste. I just used salt and pepper, but stuff like rosemary and thyme would be good.
-1.5 cups chopped Carrots (we used baby carrots for ease)
-2 Celery Stalks
-1 Small Onion
-1/2 to 2/3 cup Peas (we used frozen ones)
-2-3 cloves Garlic
-1 Tablespoon Butter
-1/4-1/3 lb. pasta of your choice (I used rigatoni)
Skin then place the chicken in a medium sized pot and cover with stock and water. Boil for 30-40 minutes (give or take, depending on poultry size).
Chop up the celery and onion. Add them along with the carrots to a saute pan with the butter. Saute until onions are translucent. Mince the garlic and add to the pan. Saute for a few minutes.
Take the chicken out of the stock/water and put in a colander to drain. Skim the chunks/fatty bits out of the stock (I used a small hand strainer).
Add the vegetables to the stock and simmer.
Let the chicken cool until handle-able. Remove the bones and connective tissues. At this point you can either add the chicken meat to the soup or you can set it aside for people to add individually to their bowls (Rue does not eat much meat).
Making sure your soup is at a boil, add your pasta, then cook according to the package.
Add in the peas at the very end.
Serve quickly and hot, as you do not want the pasta to overcook.

Your finished soup! Easy, simple, and delicious.

Eat well! (which includes this soup :) )

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