Wednesday, December 9, 2009

Chicken Soup

I take a very "whatever is in the kitchen" view to soups in general. I've never been disappointed, so use what you have that sounds good!

6-7 chicken legs or thighs (breast can be used but is not as flavorful)
3 chicken bouillon cubes
1 1/2 t garlic
6 stalks celery, chopped
1/2 sweet onion, chopped
4 carrots, peeled and chopped
2c mushrooms, sliced
2c of the starch of your choosing (egg noodles, mini soup pasta, rice, that sort of thing)

Boil chicken in 6-7 cups of water (make sure the meat is always covered) until it's cooked through (I usually just leave it an hour or 2 while I'm doing other stuff around the house).
Remove and cool.
Add to the remaining water the remaining ingredients. Take the meat off the chicken bones and cut into pieces. Add to soup. Leave on a low simmer for 30 minutes. Add your starch to the soup and leave at a low simmer for another 30 minutes or more.
If water level ever seems low, just add more!

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