Chicken Soup
1 5-6 lb chicken
Hilopites (or another small pasta)
2 onions
green onions
garlic
carrots
celery root (if available)
turnips
red potatoes
celery
parsley
rosemary
salt and pepper
lemon
Wash the chicken carefully, and then simmer for about an hour and 15 min. Skim the junk off the top of broth. Take out the chicken and check to see that it's done by separating the thigh from body. If there is a little blood, that is okay. Shred the chicken in bite sized pieces. Add all of your vegetables, bring the soup back to a boil, and then lower the heat and cook for about 30 min. At this point, I add hilopites, which is a small square pasta from Greece (I find that smaller, more delicate pastas like this or orzo are much better than noodles or penne). Cooking the pasta separate and adding when the soup is served is a good way to assure that you do not have soggy pasta the next day. Cook for another few minutes on medium, and then add the chicken pieces. Add salt, pepper and lemon to taste.
You're saved! And I guarantee you will have leftover chicken for sandwiches tomorrow. The broth from a fresh chicken will always be far superior to store-bought broth. And it tastes amazing! Like chicken!
