December 13, 2011

Classic Chicken Soup

It's winter in Los Angeles, which means it dips down to a chilly 50 degrees and countless Angelenos break out their North Face jackets and crank up their seat heaters.  My comfy pajama pants are on, my Christmas fir candle is lit and a pot of chicken soup is on the stove.  I love this hearty, feel-good dish and the verdict from my taste tester tonight is positive...which means I wanted to share it here! 

  • 1 rotisserie chicken, shredded
  • 4-5 loose carrots
  • 4-5 celery stalks
  • 1 large white onion
  • 5-6 small Yukon gold potatoes
  • 2 garlic cloves
  • Tiny pastini (ie: Orzo, Acini di Pepe)
  • Chicken bouillon cubes

Before you get to work on your key ingredients, pour 12 cups of water in a large stock pot and bring to a boil.  Once boiling, add in 8 bouillon cubes.  Technically, the ratio should be 1:1 but I personally think that to add any more would make it really salty. 

Gather up your vegetables and chop, dice, and 
slice them up to the size of your liking.
It should roughly look like this. Add the vegetables
and shredded chicken to the boiling water and cook
on medium for approximately 20 minutes or until
everything is tender.
You'll also need these things.  After cooking
your soup the 20 minutes mentioned above, add 

1/2 cup of the Orzo and 1/2 cup of the
Acini di pepi (or 1 cup of the pastini
of your choice). Just enough to add a little

texture to your soup. You can also add a 
pinch or two of rosemary for flavor if you 
feel so inclinded.
Cook another 10 minutes and you're done! 


Jen said...

Bring me some!!