Ardolino Style Chicken Soup Recipes

COLD FIGHTING CHICKEN NOODLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

ARDOLINO-STYLE CHICKEN SOUP

Steps:

• Place the chicken thighs on the bottom of a large stock pot, then add all other ingredients.
• Add enough of cold water to cover chicken and all ingredients (about 3-4 quarts). The amount of water will vary depending on the number of pounds of chicken thighs used.
• Bring to a boil over HIGH heat.
• Once it begins to boil, reduce the heat to maintain a gentle simmer until the chicken is tender and thoroughly cooked, about 30-40 minutes.
• Drain the broth through a colander into a large bowl. Pull out the celery and the carrots and add to the broth, if desired.
• Let the broth cool, then skim the excess fat off of the top.
• Remove the skin from the chicken and discard. Cut the chicken into bit-size pieces and add to the broth, if desired. (Save whatever chicken you do not add to the broth - it makes great chicken salad!).
• Reheat the broth. Add your cooked pasta or noodle of choice just before serving.