Now that the weather is getting colder I thought I’d share with you my mother in laws chicken soup recipe. This is quick, easy, and doesn’t require any exotic ingredients like celery, parsley, or black pepper. Believe it or not she’s never had any formal training.
Whole Chicken
2-3 Carrots (finely diced)
1 Lg Onion (finely diced)
~8oz Dried Orzo
Salt
Add whole chicken to your largest stock pot and cover with water. Add carrot/onion. Quickly bring to a vigorous rolling boil (should look like a witches cauldron). Cook chicken till cooked through (should be rubbery), about 40 mins. Remove chicken from pot, pick the carcas of any meat and gristle/cartilage, than return return meat/gristle to pot. Don’t throw away that grayish brown stuff that’s on the spine!
Add orzo and return to rolling boil. Cook till Orzo is very soft (5 mins past al dente). Salt to taste. Serve and enjoy!
Notes: Soup should be very cloudy but still watery with an oil slick of fat at the top. Vegetables should be soft disintegrate in your mouth.
Whole Chicken
2-3 Carrots (finely diced)
1 Lg Onion (finely diced)
~8oz Dried Orzo
Salt
Add whole chicken to your largest stock pot and cover with water. Add carrot/onion. Quickly bring to a vigorous rolling boil (should look like a witches cauldron). Cook chicken till cooked through (should be rubbery), about 40 mins. Remove chicken from pot, pick the carcas of any meat and gristle/cartilage, than return return meat/gristle to pot. Don’t throw away that grayish brown stuff that’s on the spine!
Add orzo and return to rolling boil. Cook till Orzo is very soft (5 mins past al dente). Salt to taste. Serve and enjoy!
Notes: Soup should be very cloudy but still watery with an oil slick of fat at the top. Vegetables should be soft disintegrate in your mouth.
