Yum, Yum, gimme some of this on a gorgeous Fall Day! Remember all those un-used chicken portions from the chicken wings we made? Well you guessed right if you think I used them for a nice stock.
I made around forty wings, so I had a lot left over. This will make you about 11 cups of chicken stock.
Ingredients:
Usually you want an entire roasted chicken. I just used chicken wing pieces I had left over, about 40 of them or so.
11 cups of water
2 carrots
2 stalks of celery
1 small onion
3 cloves garlic, peeled, kept whole
3 sprigs fresh rosemary
1/4 bunch of fresh parsley stems and all
2 bay leaves
salt/pepper
Throw the chicken and vegetables into the pot. Add in the water and herbs. Cook on high heat until you start to see it bubble. Turn heat down until it keeps a gentle simmer. That's what you want for the rest of the cooking time. If you are using a whole chicken, skim the top every 15 minutes or so. With the wings, there wasn't a whole lot to skim until the end. I simmered mine for 4-5 hours.
When finished, strain broth in a colander into a heat proof container. Discard the meat, vegetable and herbs. Let the stock cool completely. Remove any solid fat left on top once completely cooled. Pop in the fridge overnight.
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Now we're ready to make our soup.
4 boneless, skinless chicken breasts, boiled and shredded
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 small onion, chopped
4 sprigs fresh Thyme
1/4 cup fresh parsley, chopped
1 bay leaf
s/p to taste
1 cup ditalian or other small macaroni
4 tomatoes, boiled, peeled, chopped
In a large stock pot, saute the carrots, onions, garlic, and celery. Cook until soft. Add in the herbs and tomatoes, cook another five minutes. Pour in the homemade stock and bring to a light boil. Reduce heat to a light simmer. Add in the chicken and macaroni and cook until the macaroni is done, another 8 minutes or so.
Serve with fresh parsley and cheese. Enjoy!!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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