This is the best damn chicken noodle soup I’ve ever made, and it’s in large part due to using the chicken skin (you can pick it out later). I’ve been battling two different colds the last couple of weeks (it was only a matter of time, I teach preschoolers!), and on Monday I had just enough energy to make a big pot of this soup to last me through the week. It is super easy to make, as long as you can get your hands on a pre-cooked rotisserie chicken!
Ingredients (about 8 servings):
- 1 whole rotisserie chicken, meat pulled with skin on
- 1 small yellow onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 12 cups chicken broth (set aside 1/4 cup if you want to cook your pasta with it)
- 1 package of pearled couscous / pasta of your choice
- 4 sprigs fresh parsley
- 3 tbs butter
Melt the butter in a large pot over medium heat. Add the onions and cook on medium low for a few minutes. Add the celery and carrots and cover, cooking for at least 10-15 minutes until everything has softened. Add more butter if necessary, you do not want these to burn! In the mean time, pull your chicken. Leave on some of the tastier skin bits, and discard any excess skin (you don’t want TOO much skin, but enough for that flavor punch). Add the chicken and parsley to the pot and cover with the broth. Bring to boil and then reduce to a simmer, cooking for about 30 minutes.
Now is a good time to cook your pasta. I like to used pearled couscous (or pearled pasta) and then throw in 1/4 cup of chicken broth at the very end so it’s not too bland. Add the cooked pasta to your soup when it’s almost done, then cook for an additional few minutes. Serve and enjoy!
Hilary's Kitchen 