Storified by Lucette Delacroix· Fri, Mar 08 2013 17:37:33
Adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister
Although this makes quite a large pot of diet soup recipe, this dish is well adapted to freezing. Divide it up into serving sizes and place in freezer-safe canning jars or plastic freezer containers for later meals.
Place the chicken in a large pot. Pour the stock over the chicken; add water, if needed, so the chicken is completely covered with liquid. Cover and bring to a boil. Reduce heat and simmer for about 1 hour, or until the chicken is tender. Remove the chicken from the pot and refrigerate overnight. Also refrigerate the pan, with the liquid still in it.
The next day, skim the fat off the top of the stock.
Remove the meat from the chicken and shred the pieces with two forks. Add the chicken meat to the stock. Add the onion, green onions, carrots, celery, parsnips, zucchini, cabbage, tomatoes, parsley, dill, pepper, and paprika. Bring to a boil. Reduce the heat and partially cover. Simmer for about 30 minutes, or until vegetables are just tender.
Add the noodles and cook until they are tender.
No comments:
Post a Comment