Ditch the Can — Go with Homemade

This week, I will take another page from my husband. Since we both share cooking duties, it is hard to pick sometimes who has the best dishes.

With cold and flu season going around, I thought it would be an ideal time to break out his homemade chicken soup recipe. Nothing soothes the soul more than a warm, homemade soup.

Take some time to care for your sick friends and family with this heart-felt dish. Be warned, it does take about an hour-and-a-half to prepare.

Papa T’s Homemade Chicken Soup

Ingredients:

4-6 pieces of chicken wings, thighs, or breast (pieces with bones are the best)

2 celery stalks, cleaned

1 sweet or yellow onion, cut into quarters

12-ounce can of stewed tomatoes

49 ounce can of Swanson’s Chicken Broth

8 to 10 whole carrots, cut into desired sizes

1 tsp. dill

Salt to taste

Pepper to taste

½ - ¾ lb. of small soup noodles 

      Directions: 

1. Place chicken in the bottom of a large pot and add enough water to cover the chicken.
2. Add cut onion, stewed tomatoes and celery and boil for 30 minutes.
3. Add cut carrots, chicken broth, dill, salt and pepper. Return to a boil, reduce heat and allow to a simmer for about one hour or until the carrots are soft.
4. While simmering, prepare noodles according to the package’s instructions and strain.
5. When carrots are done, remove the celery stalks and onion (if desired) and discard.
6. Remove the chicken (allow to cool) and pull meat from the bone into bite-sized pieces.
7. Return meat to the soup and add noodles either to the entire pot of soup or individual bowls.

As usual, bread and softened butter go great with soup! Enjoy!

If you are making this soup in Abington, try picking up necessary supplies at Giant at 1411 Old York Road.