Boil chicken carcass for at least 2 hours, 4 for maximum benefit of the bones. Then pour through a colander into a bowl (measuring cup preferred). Discard bones and put broth back in the pot. In the meantime bake chicken breast for 1 hour at 350F or cube leftover chicken.
Add onions, celery, carrots, potatoes, and chicken to the broth. Add extra water if needed to nicely cover the soup.
Season with approximately 8 shakes of garlic, 30 shakes of salt, 30 shakes of pepper, 60 shakes of thyme, 40 shakes of basil, and enough bouillon to equal about 1 tsp. per cup of liquid. Cover and simmer for at least an hour or longer if you can.
Boil shell pasta according to package directions. Strain and rinse in cold water. Add to individual bowls of soup as desired.
Serving
Suggestions
Serve with homemade bread, buns, or stoned wheat crackers.
Originally Submitted
2/28/2017
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