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Chicken Soup Recipe

   
 

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     Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 chicken breasts or leftover cubed chicken
chicken carcass
2 onions, chopped
8 carrots, chopped
6 ribs of celery, chopped
2 to 3 potatoes, peeled and diced
salt
pepper
garlic powder
 
basil
thyme
Shell pasta
3 to 4 T chicken oxo
water if needed

Instructions
Boil chicken carcass for at least 2 hours, 4 for maximum benefit of the bones. Then pour through a colander into a bowl (measuring cup preferred). Discard bones and put broth back in the pot. In the meantime bake chicken breast for 1 hour at 350F or cube leftover chicken.
Add onions, celery, carrots, potatoes, and chicken to the broth. Add extra water if needed to nicely cover the soup.
Season with approximately 8 shakes of garlic, 30 shakes of salt, 30 shakes of pepper, 60 shakes of thyme, 40 shakes of basil, and enough bouillon to equal about 1 tsp. per cup of liquid. Cover and simmer for at least an hour or longer if you can.
Boil shell pasta according to package directions. Strain and rinse in cold water. Add to individual bowls of soup as desired.
Serving Suggestions
Serve with homemade bread, buns, or stoned wheat crackers.


Originally Submitted
2/28/2017





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