Today however, temperatures dropped , inside and outside, and I could sense the fan club longing for something that would warm us up , inside and outside.
So what better way to do this than warm up over a good bowl of light Chicken soup.
Homemade Chicken Soup and Cheese Tortellini
|Chicken Soup for the Soul|
2 chicken breasts
4 chicken thighs
1 medium sized Italian green pepper (cubanelles)
3 large carrots , cut in to halves
4 celery stalks , cut into large pieces
4 -6 small red pototoes ,with skin
1 small shallot
My trick to chicken soup is to remember to keep the ingredients to a minimum. This means limit the amount of veggies, especially the aromatic ones such as onions.
In Italy, for example, our chicken soups, were made with some unfortunate old hen, and a few veggies. Our simplest variant included only a few pieces of carrot, and a bit of parsley. The result was a very light soup, perfect for those times when one is not at one hundred percent.
Folks, this recipe is not very complicated to do . Trim the meat, and eliminate any excess fat. Toss all ingredients in a large pot with 3 - 4 quarts of water Simmer for about 2 hours over low heat. If fat does surface, attempt to remove some of if with laddle. I tend to like to cook the meat a bit longer so that it can fall off the bone when touched with a fork.
Serve with tortellini, rice or pastina.Undercook these so that they do not overcook when added to the broth.
Nice to feel cold once in a while, and then warm up to some home cooked goodness.