Thursday, November 9, 2017

Chicken Soup with Penne Pasta and Kale



 


 
















I made this great chicken soup recipe yesterday to pack up and store in the freezer just in case I need it this winter if I get sick.... didn't make it to the freezer my friends. I am having it now and it is so good! It's just perfect ...for the sniffles on a cold and rainy winter day.

Chicken Soup with Pasta and Kale

1 chicken, about 3 1/2 lb., quartered
1 lb. Ditalini Pasta (or any tubular pasta)
2 yellow onions, quartered
4 celery stalks, quartered
4 carrots, quartered
6 fresh flat-leaf parsley sprigs
6 fresh thyme sprigs
1 teaspoon pepper
2 teaspoons salt

Soup

1/2 bunch kale, stems removed and leaves chopped
1 cup carrots, chopped
1/2 cup celery chopped
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

In large pot of boiling, salted water, cook Pasta as directed on package. Drain and set aside for later.


 














 




Put the chicken in a large stockpot or Dutch oven and add water to cover by 1 1/2 inches. Cook over medium-high heat and skim any foam from the surface. Add the onions, celery, carrots, parsley, thyme, pepper and salt. Return to a boil. Reduce the heat to low and simmer gently, uncovered, until the chicken is cooked through, about 1 hour. Transfer the chicken to a platter and let cool slightly. Remove the meat from the bones and set aside to chop or tear into bite sized pieces to equal about 2 cups. You can freeze or refrigerate any left over chicken.

Once meat has been removed, return the skin and bones to the pot and continue to simmer, uncovered, for 1 hour. Next, pour the contents of the pot through a fine-mesh strainer into a large bowl, pressing down on the vegetables and other solids to extract the flavor. Then discard what is left in the strainer. In a saucepan over medium-high heat, combine 6 cups of the stock you just made with the kale and cook for 10 minutes. Add the chicken pieces, celery, carrots, and pasta and heat through, about 10 minutes. Add the lemon juice and season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. 














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