Winter Obsession: Chicken Noodle Soup

Chicken soup2Nothing comforts me more than a bowl of chicken noodle soup.  I'll eat any version of it:  from a can, in a restaurant, or homemade. As soon as the first bit of nip hits the air, I'm looking for a bowl of broth, noodles and chicken.  This homeade adaptation is a 'lil something my husband and I whipped up.  He did the hard part:  boiled the chicken carcess to make the broth with onions, celery and carrots.  I added the fun stuff:  chopped chicken, star pasta and spinach.  Enjoy! 

Chicken Noodle Soup

1 carcass of a grocery story roasted chicken, with meat separated

16 cups low sodium chicken broth

 

1/2 cup onion

2 carrots, peeled and thinly sliced

2 celery stalks,  sliced

 

1 cup frozen or fresh chopped spinach

1/3 cup star pasta

1 cup chopped chicken from store bought chicken

1 tablespoon basil

1 teaspoon red pepper flakes

 

Combine chicken broth and chicken carcass in a large pot.  Bring to a boil.  Reduce heat and simmer about twenty minutes.  Using tongs, remove chicken carcass.  Cool slightly and remove fat from the top of the broth.

Return broth to a simmer.  Add carrots, onion and celery.  Salt and pepper to taste.  Simmer until vegetables soften, about 8 minutes.  Add spinach, basil, red pepper flakes and bring to a boil.  Add star pasta.  Boil until pasta tender.  When pasta tender, reduce until soup is simmering.  Add chopped chicken.  Salt and pepper to taste.  Serve immediately.

 

 *adapted from epicurious.com

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