If you love homemade chicken soup, then here is a great recipe for you to try.
After enjoying a whole chicken, there is always meat left all over the bone, so take the bird and submerge it in a large stockpot full of water. Bring the water to a boil and let it remain at a good steady boil for 25 minutes, giving the meat plenty of time to fall off the bone.
Pour the broth into a large bowl using strainer to keep the bones and meat separate. You want to pick out all the bones and leave only the meat in the stockpot. Return the full bowl of reserved broth back to the stockpot.
Add sliced green onion, and sliced carrots to the stockpot.
Boil for 10 minutes, then turn to a low simmer for 1 1/2 hours. Then add 1 oz of broken Angel Hair pasta noodles. Season with salt, pepper, a few shakes of garlic powder and Tony Zachary’s.
Add 2 cartons of Chicken Broth and bring it all back to a low boil.
This is delicious served with toasted cheese bread – take a large loaf of french bread and slice it down the middle length wise. Put a generous amount of butter on both sides and then sprinkle the bread with grated parmesan, sharp cheddar and mild cheddar cheeses. Bake in oven until toasted.
Rip loves this soup…and the flavors are simple, clean and really “homemade” tasting.
