Whole Chicken, Chicken Noodle SoupPosted: January 24, 2013
Love chicken! Love soup!
I don’t think I’ve ever eaten chicken noodle soup that was as good as mine or my mom’s. I’ve given up trying.
Haven’t been making much soup this season which is unusual since this is my favorite meal in both cold and warm weather months.
I had this cute chicken in the freezer and wanted a chicken soup containing all the different parts of the chicken not just the white meat.
So, after defrosting the chicken I washed and seasoned it for cooking the following day.
I dunked the entire chicken in a pot with enough water to cover it and cooked this baby until its parts began to separate from its whole.
Ahhhhhhhh… Flavorful and hearty soup! And the chicken remained moist!
I usually serve this soup with a peanut butter & jelly sandwich. What would you eat this soup with?
See my directions for maintaining a moist chicken for this soup.
1 organic whole chicken (small to medium sized)
seasoning: fresh thyme, rosemary, oregano, minced garlic & onion, olive oil, vinegar, salt, pepper.
2 quarts water
1 can tomato sauce
½ C sofrito (sofrito contains: onion, sweet peppers, garlic, cilantro, jalapeno and culantro)
¼ C olives
2 t dried oregano
2 bay leaves
3 organic carrots, washed and cut into 1” chunks
½ C orzo
1 package frozen leaf spinach
Process: wash and season your chicken the day before cooking. Cook chicken in large pot with enough water to cover the entire chicken. Add tomato sauce, sofrito, oregano and bay leaves. After about 35 minutes when the parts of the chicken have begun to separate, promptly remove from pot and set aside to cool.
When chicken can be handled, cut it up into single-portion sizes.
Add olives to stock and cook for another 20 minutes before adding carrots. After another 10 minutes, when carrots have softened slightly, add orzo then cook for about 4-5 minutes. Remove from heat and add spinach and cut up chicken parts.