MOM'S CHICKEN SOUP

MOM'S CHICKEN SOUP image

Yield Makes about 8 cups

Number Of Ingredients 7

8-10 chicken drumsticks or thighs
2 celery stalks, cut in half
1 lb. carrots, peeled and cut in half
1 onion, peeled and left whole
Salt and pepper to taste
1/2 tsp. poultry seasoning
1/2 lb. alphabet pasta, orzo, or other small pasta or rice

Steps:

Wash the chicken and put in a large pot. Add the celery, carrots, onion, salt, pepper, and poultry seasoning and add water to cover. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour. Using a slotted spoon, remove all the chicken pieces, a few carrots, and 1 or 2 pieces of celery from the soup and let cool in a colander. Discard the onion. When chicken is cool enough to handle, remove from the bone and discard bones and skin. Return meat to the soup. Strain the cooled carrots and celery through the colander over the pot to return to the soup. Chop remaining carrots and celery into bite-sized pieces and return to soup. Meanwhile, cook pasta or rice according to package directions. Add pasta to soup and serve.