Hearty Chicken Soup

It's that time of year again and boy have I missed you.

I'm cold and there's nothing like hot homemade soup to warm me bones. Yes, soup has returned no matter what anyone says or thinks. My Hearty Chicken Soup will certainly hit that chilled spot.

You will need one do-over chicken carcass, fresh or frozen, two chicken bouillon cubes, fresh carrots, one whole zucchini, white pepper, 5 sprigs of fresh parsley, fresh rosemary, salt, grated cheese, bite size cheese ravioli and Italian bread.

Place the chicken carcass in a large pot with eight cups of cold water. Set on a high flame and allow to boil for an hour or so or until the meat loosens from the bones. Carefully remove the bones from the broth and scrape off all the chicken meat. Return the meat to the pot. Discard the bones and make sure there are none left behind in the broth. Add two chicken bouillon cubes and allow them to melt. Stir frequently.

Chop 2-3 cups of carrots and dice the zucchini. Add them to the pot.

Turn the flame down to low, add 1/2 teaspoon white pepper, fresh parsley and 1 teaspoon chopped rosemary.

Continue to simmer until the veggies are slightly softened.

Fill a pasta pot with water and set on a high flame. Sprinkle with salt as it begins to boil.

Add the mini cheese ravioli and cook according to the package directions.

Pour the ravioli into a strainer. Carefully run cool water on them so they do not stick together.

Scoop a generous amount of ravioli into a bowl. Ladle the chicken soup on top. Sprinkle with grated cheese and serve with a chunk of Italian bread. 

Dip your bread in the broth, grab your spoon and fork and have yourself one hearty bowl of homemade chicken soup, the first of the season.

Be careful now, I don't want you to burn yourself.

Until next time, mangiare bene.