Homemade Chicken Soup
4 quarts of COLD water
2 bone in chicken breasts; washed, skin removed and fat removed
1/2 can of Tomato Paste
2 medium yellow onions, quartered
4 organic celery stalks, washed, ends removed, and cut in half. Keep leaves.
4 carrots, washed, peeled and quartered
2 tspn salt
Fill a large stock pot with the cold water.
Then add in everything starting with the chicken on the bottom of the pot, then the vegetables on top.
Turn on heat to a medium high.
Once the stock comes to a rolling rapid boil add in the tomato paste. Stir to melt the paste well.
Turn down heat to medium, keeping the soup on a constant simmering boil. Stir occasionally.
After one hour you can start the process to skim the fat from the top. Using a ladle or spoon skim the fat at the surface of the pot, most of it will accumulate around the edges. Discard fat.
Turn the heat down to low. Let the soup simmer for 30 minutes.
The soup is now done!
You can start the removal of the chicken and vegetables.
Place the chicken and vegetables aside on a plate/bowl.
In another bowl or stock pot, place your fine strainer then pour the soup through it, to further collect the smaller pieces. Leaving the soup clear. Throw the strained bits away.
Add in the salt now to taste.
To add pasta: Partially boil pasta separately. Strain the water, then add soup. Cook pasta through.
What to do with the chicken and vegetables?
1. In your soup: Shred 3-4 oz of chicken. Cut 3-4 pieces of carrots into bite sizes. Then set aside. Partially cook small sized pasta separately from the soup. Strain the pasta, then add in stock, chicken and carrots. Cook on medium till pasta is cooked fully.
2. A side dish: Cut the chicken into large bite sizes, place on a platter along with the carrots and celery. Drizzle extra virgin olive oil, sprinkle salt and grind pepper on top. If you like lemon, like I do, squeeze a little lemon juice on top. It’s such a delicious addition to this dinner.
3. For another dish like chicken salad.
The onions can be thrown away.