We have been eating a lot of chicken soup lately as we battle H1N1. I thought I would share the recipe in case anyone else wants to make some.
4 chicken legs with back attached
2 onions
a couple of leeks
4 celery stalks and leaves
garlic – either puree or cloves 1 tsp of puree or a couple of cloves
poultry seasoning
frozen veggies
1/2 cup of dry pasta
In a good-sized pot combine the chicken, one of onions cut into quarters, the leeks, garlic, celery stalks, and poultry seasoning. Boil for about 2 hours until the chicken is cooked and you have a good broth.
Remove the chicken and veggies – discard the veggies. In the broth add frozen veggies, a diced onion, and diced celery. Once it boils add some pasta – not too much or the pasta will take over the soup. De-bone the chicken and add the meat back into the soup. Once the veggies are soft the soup is done. You can add some chicken bouillon if your soup still needs some flavour.
Tags: chicken soup
