Raise your hand if you made soup this weekend! I prefer to use a little short cut. I use rotisserie chicken instead of starting with a raw chicken. Truth be told, I just hate boiled chicken . I remove a lot of the meat and skin, save it add to the soup later on. I use the bones to make the stock and any of the gelatinous bits that came with. I use about 5 quarts of water, I’ll cut a head of garlic in half, throw it in. Tie up a bunch of herbs, my favorites are dill,thyme, and parsley. I quarter 3 onions , throw them in skin and all bc Ina says it’s okay, along with 5 or 6 carrots. After simmering it for about 2 hours. I strain it all out and discard the solids. I usually make care packages for friends. I’ll use the stock to make chicken soup, throwing in carrots ( I skip the celery but you can use it!) chop up some of those fresh herbs, add the shredded chicken , and pasta. However , if you are bringing it or giving it away hold the pasta. I always give that on the side to be cooked real time. Check for salt and pepper, season to taste. At the end I always give it a hit of lemon juice ! And serve with a little bit of grated Parmesan!
