 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
Not much to say...if you're soup impaired (like me), this is simple and good. I came up with this by using ideas from many different recipes and only adding ingredients my family likes. Ingredients:
12 cups water |
4 lbs chicken thighs or 4 lbs chicken drumsticks, skin on |
1 lb baby carrots |
2 medium onions, peeled & quartered |
3 -4 teaspoons kosher salt |
1/4-1/2 teaspoon pepper |
1/4 cup fresh parsley or 1 tablespoon parsley flakes |
3 -4 chicken bouillon cubes |
2 cups small shell pasta, uncooked (or any small pasta) |
Directions:
1. Place chicken and water in stock pot and bring to a boil.
2. Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
3. Simmer for 45 minutes and then remove chicken to a plate.
4. Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
5. Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
6. By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
7. Check to see if you need more salt and/or pepper and then serve.
|
|