Ardolino-Style Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is a combination of my mother's homemade chicken soup and a chicken pot pie recipe. I prefer using chicken thighs instead of a whole chicken or chicken breasts because it creates a more flavorful broth. If you don't have fresh herbs, just use dried ones - I do all of the time - just remember to adjust your amounts (1 tbsp. fresh = 1/4 tbsp dried). Enjoy! Ingredients:
1 1/2 lbs chicken thighs, on the bone with skin |
1 medium yellow onion, halfed and peeled in layers |
3 -5 carrots, peeled and largely chopped |
1 -2 celery rib, largely chopped |
1 tablespoon fresh parsley, finely chopped |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1 large bay leaf |
1 sprig fresh thyme |
1/4 teaspoon black pepper |
1/2 cup italian-style tomato sauce |
Directions:
1. Place the chicken thighs on the bottom of a large stock pot, then add all other ingredients.
2. Add enough of cold water to cover chicken and all ingredients (about 3-4 quarts). The amount of water will vary depending on the number of pounds of chicken thighs used.
3. Bring to a boil over HIGH heat.
4. Once it begins to boil, reduce the heat to maintain a gentle simmer until the chicken is tender and thoroughly cooked, about 30-40 minutes.
5. Drain the broth through a colander into a large bowl. Pull out the celery and the carrots and add to the broth, if desired.
6. Let the broth cool, then skim the excess fat off of the top.
7. Remove the skin from the chicken and discard. Cut the chicken into bit-size pieces and add to the broth, if desired. (Save whatever chicken you do not add to the broth - it makes great chicken salad!).
8. Reheat the broth. Add your cooked pasta or noodle of choice just before serving.
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