Wednesday, January 04, 2006

Chicken Vegetable Soup with Noodle Balls

One dead and plucked chicken, cooked whole in its skin (reserve broth)
a large onion, diced
carrots, chopped
potatoes, cubed
green beans, cut
celery, if desired, sliced

lots of little noodle balls, recipe found below

ground sage
ground thyme
minced, fresh garlic
salt + pepper, in copious amounts
a dash of cayenne pepper for zip
chicken bouillon, if needed
a dash of parsley
*When in season, use chopped, fresh herbs of your choice. They make it even better.

Boil chicken in its skin. When chicken is cooked, remove and discard skin, then cube the chicken, reserving the fluid (chicken broth) for the soup base. Cook carrots, potatoes, onion, and celery in chicken broth until almost tender (keep skins on the potatoes to seal in nutrition). Add beans and cook another five minutes. Add spices, to taste, and let simmer while you make the noodle ball fixings. Add noodle balls and cook another few minutes until done. Serve with garlic bread if you want to feel too stuffed.

** If you have no whole chicken available to make chicken broth, cook + cube the cut you have and use chicken bouillon, to taste, for the chicken soup base. Even with boneless, skinless, chicken breasts, refrain from discarding any skin or fatty parts and boil them in water to make a type of broth.

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