Chicken Soup for Dummies

photo by PaulaG



- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 12 cups water
- 4 lbs chicken thighs or 4 lbs chicken drumsticks, skin on
- 1 lb baby carrots
- 2 medium onions, peeled & quartered
- 3 -4 teaspoons kosher salt
- 1⁄4 - 1⁄2 teaspoon pepper
- 1⁄4 cup fresh parsley or 1 tablespoon parsley flakes
- 3 -4 chicken bouillon cubes
- 2 cups small shell pasta, uncooked (or any small pasta)
directions
- Place chicken and water in stock pot and bring to a boil.
- Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
- Simmer for 45 minutes and then remove chicken to a plate.
- Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
- Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
- By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
- Check to see if you need more salt and/or pepper and then serve.
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Reviews
-
This recipe makes a lot for the 2 of us. Instead of reducing the recipe, I decided to make a full recipe and split it before adding the pasta. That way I can put the soup minus the pasta in the freezer, thaw when needed and add the pasta. I used chicken leg quarters with the skin removed to make it lower fat. Instead of the bouillon cubes, I used a chicken soup base to add extra richness. Also added a couple of ribs sliced celery and reduced the carrots somewhat. After tasting the soup, I thought it needed a little extra flavor and sprinkled it with a seasoning blend that included rosemary, thyme, sage and bay leaves. This is a good basic chicken soup recipe and numerous options to individualize it for personal taste. Thanks for posting.
Tweaks
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This recipe makes a lot for the 2 of us. Instead of reducing the recipe, I decided to make a full recipe and split it before adding the pasta. That way I can put the soup minus the pasta in the freezer, thaw when needed and add the pasta. I used chicken leg quarters with the skin removed to make it lower fat. Instead of the bouillon cubes, I used a chicken soup base to add extra richness. Also added a couple of ribs sliced celery and reduced the carrots somewhat. After tasting the soup, I thought it needed a little extra flavor and sprinkled it with a seasoning blend that included rosemary, thyme, sage and bay leaves. This is a good basic chicken soup recipe and numerous options to individualize it for personal taste. Thanks for posting.
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>