Grammy Lindas Chicken Soup Recipes

GRAMMY'S ROTISSERIE CHICKEN SOUP

Steps:

• Bring the broth to a simmer in the large stock pot. While you wait for the broth and water to heat up, separate the rotisserie chicken meat from the skin and bones, setting the meat aside for later. Add the skin (optional) and bones to the broth, bring it back up to a simmer and allow it to simmer for about an hour.
• Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
• Add oil, then onions, carrots and celery and seasonings. Sauté until soft, about 8 to 10 minutes. Add chicken, broth and sauce. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.) If you refrigerate it, any grease will congeal on the top and you can remove it. But, leave a little...adds flavor!
• Add the broth and bring the mixture back up to a simmer.
• Add your favorite noodles, simmering until they reach the desired tenderness.
• Chop the chicken and add it to the cooking noodles.
• Season with salt and pepper to taste.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

LINDA'S CHICKEN NOODLE SOUP

Steps:

• In a large pot, poach chicken breast tenderloins in chicken broth.
• In a second pot, cook pasta to al dente, according to package directions.
• Shred cooked chicken with two forks, and return to broth. Add onion, carrots, celery, salt, black pepper, bay leaf, parsley and drained pasta.
• Simmer, covered, until all vegetables are tender; about 15-20 minutes. Remove bay leaf before serving.