Throw-It-All-In Chicken Soup
Serving Size / Yield
- 1 whole chicken
- 4-6 quarts of water
- 2 yellow onions, whole
- 6 carrots, halved
- 3 green bell peppers, quartered
- 4 cups pasta, your choice
- 3 red potatoes, diced
- 3 carrots, diced
- 1 red onion, diced
Put the whole chicken into a large stock pot and cover it with enough water to fill the pot. Add the yellow onions, halved carrots, and bell peppers. Bring the stock pot to a rolling boil and let it cook for 6-8 hours. Strain the broth, reserving the chicken to remove any good quality meat, and throw away the leftover vegetables.
Cut all white meat off the chicken and reserve it for the soup, then discard the chicken carcass.
In another stock pot, combine the broth, the pasta, the cooked white meat, red potatoes, diced carrots, and red onion. Add salt and pepper to suit your tastes. Cook the soup until the pasta is tender, usually 10-15 minutes on medium heat.
After serving, set aside leftover soup in plastic containers to freeze. This soup lasts up to six months in the freezer when properly stored, and requires only a few minutes in the microwave to thaw.