Chris made chicken soup last week. It’s a shame that it was all gone by time I caught his cold today.
Delicious soup, though! Really easy to make aside from picking the hot chicken. It freezes well too.
Chris likes to add ditalini to his soup, I don’t like to add any pasta/noodles to mine. We both like to sprinkle a little grated pecorino on top before we eat it. 🙂
1 whole chicken (about 4 lbs)
16 cups water
6 carrots, sliced into 1/4″ slices
4 stalks celery, chopped
3 yellow onions, diced
2 tbsp tomato paste (optional, Chris just adds it for a little color/flavor)
rind of pecorino romano
Boil chicken in water with 1 tbsp salt in a large pot for 30 minutes, then add remaining ingredients. Simmer for another 60 minutes. Remove chicken, let the chicken cool a little, and pick meat off chicken. Put meat back into soup.
Allow to cool and skim off fat. Makes about 4.5 quarts.