Hearty Chicken Soup
a recipe that serves 4-6 by
Ingredients:
8 skinless chicken thighs with bone in
4-5 peeled carrots, cut in quarters, not diced
4-5 celery stalks, inner stalks mixed in if possible, cut in quarters, not diced
2-3 small to medium onions, skins removed left whole
1-2 small rutabaga, peeled, cut in half and then quartered
2 peeled parsnips, cut in quarters, not diced
1/3 fresh bunch of parsley, cut finely or 2 tablespoons dried parsley
2-3 sprigs of fresh dill, cut finely (if available, do not substitute with dried)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 teaspoons celery flakes
2 tablespoons dried vegetable flakes
2 tablespoon of grated Locatelli (or grated Romano cheese)
1 cup uncooked pasta- orzo, ditalini, acini di pepe
4 cups low fat, low sodium chicken broth
water
Directions:
1. Place chicken in a large pot sprayed with pam and cover with water 1/2″ to 1″above the highest point of chicken. Cook on medium-high heat covered until boiling, lower to medium-low heat cook with cover slightly ajar. Occasionally stirring and removing marrow from sides of the pot and returning it to the broth being made.
2. Cook until chicken appears to be brown in color, and when pierced with a fork no blood comes out. Remove chicken from pot and place on a platter to quickly cool.
3. Add all vegetables, spices, vegetable flakes, and herbs. Stir occasionally.
4. When chicken is cooled enough to handle, remove it from the bone and into smaller chunks.
5. As vegetables become just about soft add the chicken back into the pot and raise that heat, slightly.
6. When pot begins to boil add uncooked pasta, and cook until pasta is cooked.
7. Remove from heat, add cheese, stir, and stir in chicken broth. Cover and set on cool burner, let set for 10 minutes or until ready to serve.
Notes:
Serve with extra grated cheese and crusty bread.