I was inspired to make chicken soup after talking to Manda and learning that neither she nor my husband had homemade chicken soup growing up. Sad. Well, if this is a widespread phenomenon, let me save the world with my quick and easy recipe for homemade chicken soup.
Now…the amounts are up to you depending on how much you want to make and your desired veggies to broth ratio, but here’s what I did.
Chicken thighs (boneless, skinless, cleaned and cut into bite size pieces)
2 cups of water
1 quart chicken broth
1 lg. carrot
1 med. white onion
2 celery stalks
3 small potatos
1 tbsp of Olive Oil
Salt, pepper, paprika
Fry up the chicken in a little olive oil with salt and pepper. Cut up the veggies (I like small pieces) and throw everything into a big pot to cook. Taste the broth to make sure it has a good flavor, adjust the seasoning if necessary. Cook a small pasta in another pot, leaving it slightly underdone and rinsing it with cool water to stop the cooking process. When the veggies are cooked, turn the heat down and serve the soup, adding the desired amount of pasta and sprinkle with parmesan cheese, also grated jack cheese is a nice topping.