On a cold winter’s day, there is nothing more warming than homemade chicken soup. Get together with a friend, make a big batch of soup, freeze some for the kid’s lunches, a healthy weekday dinner or to share with a sick friend.
Cooking With Friends Kitchen
4 quarts chicken broth
1 large onion, chopped
4 cloves garlic, chopped very finely or put through a press
2 tablespoons extra virgin olive oil
3 lbs. cooked chicken, pulled off a whole bird
8 celery stalks, chopped
8 carrots, chopped
1 bay leaf
7 sprigs fresh thyme, pulled off stems and chopped finely
7 sprigs fresh rosemary, chopped finely
salt and pepper to taste
In a very large soup pot, sautee onion and garlic in olive oil until soft. Pour in chicken broth and put heat on medium high. Add celery, carrots, bay leaf, herbs and salt and pepper. Bring to a boil, skimming off fat with a slotted spoon or sieve. Simmer 45 minutes or until vegetables are soft, stirring occasionally while adjusting seasonings.
Add small dried cheese tortellini, fusilli, rice, or other pasta of your choice and cook according to pasta directions. If you are freezing this soup, we recommend adding pasta or rice after you thaw the soup, just before serving. For a hearty meal, serve with a loaf of good bread and a salad.