Ingredients
1 roasted chicken (you can buy one at the store deli or roast your own)
8 cups water
2 carrots, washed and sliced into circles
3 celery ribs, roughly chopped
2 garlic cloves, peeled and chopped
4 sprigs fresh thyme, leaves only
1 bay leaf
1 bay leaf
Salt and pepper
2 cups pasta noodles (dried, frozen, or homemade)
1/2 lemon, juice only
Directions
Place roasted chicken in large stockpot and add water, carrots, celery, garlic, bay leaf, and thyme. Place over medium heat and slowly bring to a boil to extract flavors of chicken. Reduce heat and simmer for 25 minutes, then remove chicken. Remove meat from chicken; shred meat. Discard bones and skin. Season chicken stock in pot with salt and pepper; add chicken and pasta. Bring to a boil, reduce heat and simmer until pasta is cooked. Finish with lemon juice and parsley.
Place roasted chicken in large stockpot and add water, carrots, celery, garlic, bay leaf, and thyme. Place over medium heat and slowly bring to a boil to extract flavors of chicken. Reduce heat and simmer for 25 minutes, then remove chicken. Remove meat from chicken; shred meat. Discard bones and skin. Season chicken stock in pot with salt and pepper; add chicken and pasta. Bring to a boil, reduce heat and simmer until pasta is cooked. Finish with lemon juice and parsley.
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