Originally written and published October 22, 2008
Two days ago, I received a call that one of my Auntlings had requested my chicken soup. This particular one, my nephew Austin, joins in with all the others in being devotees to this particular chicken noodle soup. Honestly, I didn’t think it was that special when I came up with it. I just wanted to make a simple chicken soup that my kids would like. Thus no visible onions or bits of celery because we hide those in the broth!
I hit on something though, because every time I mention making it I get an enthusiastic “YES!” from my son and that raised eyebrow grin from my husband. Even Katy, who is currently vying for the record of worlds pickiest eater, loves this soup. I try to always make plenty because it seems the family lines up at my door with soup bowls in hand so I just send it around to all of the houses! Its really very simple by design because y’all know how I like to keep things good and easy!
Add salt and pepper to taste, I usually add about two teaspoons of salt and skip the pepper altogether for this.
- Whole fryer
- 5-6 carrots with tops
- 5-6 stalks celery
- 1 onion
- 1 bag small pasta shapes
- 2 Tablespoons poultry seasoning
- salt and pepper to taste I use about two tsp salt, no pepper
- Cut tops and ends off of carrots, toss in stock pot. Coarsely cut up celery, add to stock pot. Cut onion in fourths and add as well. Top with chicken and cover in water. Bring to a boil and lower heat, simmering for several hours. Remove chicken and discard vegetables, reserving broth in pot. Peel and chop up remaining carrots and add to broth, simmering until tender. Add seasonings. Shred chicken and add once carrots are tender. Add pasta and cook until done. Serve!
This is EXCELLENT The next day!