The weather outside isn’t particularly frightful in my neck of the woods, but the photos of all the ice and snow and cold is making me crave hearty soups and stews. This is my version of home-made chicken soup. It is extremely flavorful and comforting, yet it’s relatively easy to make. The secret is starting with a store-bought whole, cooked chicken and taking the time to roast the veggies before adding them to the pot!
Add to a roasting pan:
- 1 lb carrots, cut into chunks
- 3 onions, roughly chopped
- 2 leeks, cut off top, cut into long slivers
- 4 celery stalks, cut into chunks
- 3-4 whole cloves garlic, unpeeled
Coat with the veggies with a liberal lashing of olive oil; put the pan into 450 degree oven for 1 hour.
In large stockpot, add 3-49oz cans chicken broth plus 8 cups water. Bring to boil. Add 1/2 bag of soup mix (this is a bagged mix of dry lentils, yellow peas, and pasta found in the grocery store ) Remove the skin from the roasted chicken, toss the skin into the pot. Shred chicken with hands, add larger bones to pot. Add chicken. Add roasted veggies. Bring it all to a boil.
Turn the heat down to a simmer. Skim off foam from time to time. I let my pot simmer all day. When you are ready to eat, remove the skin and bones from the soup. Add a bag of egg noodles to the soup pot, continue cooking the soup until the noodles are al dente.
Be sure to serve the soup with some warm crusty bread. A salad would be nice but unnecessary as there are loads of veggies in the soup. A glass of cold white or crisp red would be delightful!