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Pasta
Easy Homemade Chicken Soup
April 04 2008
Easy Homemade Chicken Soup
Serves 6
Ingredients
1 parsnip )
2 carrots ) cut all of these
1 leek ) into large chunks
2 sticks of celery )
1 onion )
2 kg of free range chicken – mixture of legs, breast and thighs
75g of pasta (your choice – try penne or cut in some linguine)
2 bay leaves
Large handful of parsley (only chop half of it – the rest is for the stock)
Salt and pepper
3 litres of water
Method
• Put all of the cut up veggies into a very large ovenproof casserole pan with the chicken pieces
• Add the 3 litres of cold water, bay leaves and the un-chopped parsley
• Bring to the boil then turn to a very gentle simmer. Put on the lid and place in the oven for around three hours at around 140 – 150 degrees (check to see that it is just below a simmer and the temperature will be right)
• Strain the stock into a large saucepan, leaving the chicken and veggies in the colander
• Cook the pasta according to instructions
• Chop the carrots and some of the chicken (two breasts and thighs) into smaller pieces and add back to the stock with the chopped parsley.
• As an alternative, you could blend the veggies in the colander and add some to the stock (as much as you like – the more you add the more it will thicken the soup).
• Add the cooked pasta and salt and pepper to taste.
The remainder of the chicken can be used in sandwiches or salads
The soup will keep for three days in the fridge or can be frozen. Why not re-use a glass jar with a screw top lid and take some to work with you! (Place the jar in boiling water and leave for 30,minutes to sterilise it thoroughly)
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