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by Anthony Salemme, contributing chef
The winter chill is in the air and there is nothing better to comfort you than chicken soup.
Wintertime penicillin for your body.
1 2 ½ -3 pound whole chicken or 4 breasts with bones
3 quarts water or chicken broth
1 pound carrots, peeled and sliced
2 Tablespoons butter
2 cups onion, chopped
2 cups celery chopped + 3 celery stalks
10 cloves garlic, crushed
3 Bay leaves
4 sprigs fresh thyme
1 sprig rosemary
½ pound noodles, cooked and set aside for serving
½ cup fresh parsley, chopped and reserved for serving
In a soup pot place the whole chicken, half the carrots, 3 celery stalks, onions, garlic, rosemary, thyme and bay leaves. Cover the chicken with water or broth and bring to a simmer for 45 minutes.
When chicken is starting to fall apart, strain the chicken over a bowl large enough to catch all the broth. Let chicken cool to the touch and remove and discard skin and bones. Shred chicken with a fork.
Meanwhile, add butter to soup pan then add remaining carrots, onions and chopped celery. Sauté for 7 minutes until soft.
Next add the reserved broth and bring to a simmer for 20 minutes. Then add the shredded chicken to the broth and simmer 20 minutes more.
Right before serving add the noodles and fresh, chopped parsley.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com