NOTE: Chicken soup is so easy to do this way. Whether you want to take care of yourself after a wild night on the town, or are just looking for a vitamin rich pick-me-up, this soup with make you feel like a million bucks. Also, the half cup of white wine in it adds a nice flavor to it. A Chardonnay works very nicely. And hey, as long as you have a bottle uncorked, a glass of that same Chardonnay goes perfectly with this soup—while you are making it AND while you are eating it!
Ingredients:
–2 cups cooked Chicken Meat, cubed or shredded
–2 cups chopped Onion
–1 cup chopped Carrots
–1 cup chopped Celery
–1/4 cup Olive Oil
–2 quarts Chicken Stock (two 32 ounce boxes equaling 64 ounces or ½ gallon)
–1/2 cup White Wine
–1 ½ cups whole Corn Kernels (one drained 15 ounce can)
–1/4 cup chopped fresh Parsley
–1 teaspoon chopped Sage (fresh or dried)
–1 teaspoon Salt
–1/4 teaspoon ground Black Pepper
–1/2 pound cooked Pasta (Egg Noodles, Spirals, Elbow Macaroni, or any shape will do)
Directions:
Chop the onions, carrots, and celery, and sauté over medium heat in a large soup pot with the olive oil, cooking until tender. (This recipe makes about a gallon of soup, so make sure you start with a big enough pot.)
Put a separate pot of boiling water on the stove for the pasta. In your large soup pot add to the vegetables: the chicken stock, white wine, cooked diced or shredded chicken meat, corn kernels, parsley, sage, salt, and pepper, and bring it to a boil on medium high heat. When it comes to a boil, turn it down to a simmer and continue cooking approximately 15 minutes.
Add the pasta to the pot of boiling water. When it is cooked to an al dente consistency drain it, and return to the pot you cooked it in. Drizzle the cooked pasta with some additional olive oil and stir it, to keep the pasta noodles separate.
In a soup bowl add the desired serving of noodles, and ladle in the desired amount of soup on top of them and serve.
[NOTE: The reason I suggest that you keep the noodles and the soup separate until you serve an individual bowl, is that the pasta will continue absorbing liquid, and eventually drink up all of the broth and it will turn the noodles mushy. You can certainly just put all of the noodles in the soup and serve it that way, especially if you plan on serving this entire gallon of soup at once. However, I prefer to have the noodles keep their shape and their firmness.]
–2 cups cooked Chicken Meat, cubed or shredded
–2 cups chopped Onion
–1 cup chopped Carrots
–1 cup chopped Celery
–1/4 cup Olive Oil
–2 quarts Chicken Stock (two 32 ounce boxes equaling 64 ounces or ½ gallon)
–1/2 cup White Wine
–1 ½ cups whole Corn Kernels (one drained 15 ounce can)
–1/4 cup chopped fresh Parsley
–1 teaspoon chopped Sage (fresh or dried)
–1 teaspoon Salt
–1/4 teaspoon ground Black Pepper
–1/2 pound cooked Pasta (Egg Noodles, Spirals, Elbow Macaroni, or any shape will do)
Directions:
Chop the onions, carrots, and celery, and sauté over medium heat in a large soup pot with the olive oil, cooking until tender. (This recipe makes about a gallon of soup, so make sure you start with a big enough pot.)
Put a separate pot of boiling water on the stove for the pasta. In your large soup pot add to the vegetables: the chicken stock, white wine, cooked diced or shredded chicken meat, corn kernels, parsley, sage, salt, and pepper, and bring it to a boil on medium high heat. When it comes to a boil, turn it down to a simmer and continue cooking approximately 15 minutes.
Add the pasta to the pot of boiling water. When it is cooked to an al dente consistency drain it, and return to the pot you cooked it in. Drizzle the cooked pasta with some additional olive oil and stir it, to keep the pasta noodles separate.
In a soup bowl add the desired serving of noodles, and ladle in the desired amount of soup on top of them and serve.
[NOTE: The reason I suggest that you keep the noodles and the soup separate until you serve an individual bowl, is that the pasta will continue absorbing liquid, and eventually drink up all of the broth and it will turn the noodles mushy. You can certainly just put all of the noodles in the soup and serve it that way, especially if you plan on serving this entire gallon of soup at once. However, I prefer to have the noodles keep their shape and their firmness.]