i made some chicken soup last night for my sick husband. it was delicious.
the main recipe was this one by rachel ray, except i made some changes and it took way longer than 30 minutes. i used a rotisserie chicken from the grocery store, it was only $5 and came with a free side, thanks to the lovely cashier that told me about the coupon special.
3 tablespoons extra-virgin olive oil
3 medium carrots, peeled and chopped
1 medium onion, chopped
3 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
2 cartons good quality chicken stock (about 8 cups or so)
1 rotisserie chicken
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Pick apart the rotisserie chicken and set aside the meat. Wrap all of the skin and bones in cheese cloth.
First chop all your vegetables, I usually forget this part. Place a large pot over moderate heat and add extra-virgin olive oil. Add chopped veggies and saute.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock and cheese cloth to the pot and raise flame to bring liquid to a boil.
Let simmer for about an hour. In the meantime, boil water and cook noodles until almost fully cooked. Remove the cheese cloth of bones and add cooked noodles, chicken meat and herbs until heated through (about 5 minutes.)
Remove bay leaves and serve.
i wish i could send some to you mom!