It’s that time of year where chicken soup is very comforting. But you should know:
Commercial chicken soup ain’t shit.
Here’s how to do it right for you and yours. This will produce quite a bit of soup, which you can freeze for later enjoyment.
This is under an hour of total labor and four hours of boiling and simmering. It’s perfect for a cozy Sunday afternoon project and meal.
Two roasted hens
Two bunches of green onion
Two big-ass onions
A big shallot
As many garlic gloves as you like
Big handful of fresh, diced parsley
Hot New Mexico green chiles—fresh, jarred or canned
Soup pasta: Ditalini, Orzo or even spaghetti broken into small pieces
Salt and pepper
First, get all the chicken meat off the bones and set aside.
Everything that isn’t meat—skin, bones, connective tissue—goes in a large stock pot filled with enough water to completely submerge the parts. They should be swimming comfortably.
Boil the bones for 90 minutes.
Meanwhile, get to choppin’: dice all your veggies according to your preferences.
Take your chicken meat and cut into small, spoon-size chunks.
Once the bones are done boiling, use a colander to strain the broth.
Add veggies, but not chiles, to the strained broth and simmer on low for an hour.
Add salt and pepper until it tastes right.
Add half of your chicken and simmer for another hour.
Taste the broth. If it’s too salty from reduction, add water. If it’s too bland, keep seasoning.
Now it’s time to add the green chile. Add a small handful and simmer for 5 minutes. Repeat until broth is spicy enough for your liking.
Add the last of your chicken and half a box of pasta, then simmer until pasta hits your ideal firmness. Want chunkier soup? Add more pasta.