• Cooking Time: 75
  • Servings:
  • Preparation Time:


This came off of PBS a few years back - I recall the person making the recipe said you didn't need to chop the vegetables nicely OR peel them - and the host working with the viewer said she liked cooking with him! (or her)


  • To make the stock - no need to peel these veggies
  • 1-2 leeks, washed & chopped
  • 1-2 parsnips, washed & chopped
  • 2-3 carrots, washed & chopped
  • 1 onion, washed & chopped, remove the skin
  • 2-3 stalks Celery - washed & chopped
  • 1 whole chicken
  • thyme, to taste
  • salt & pepper, to taste


  • Put all into a large pot. Cover with water.
  • Place lid on pan. Bring to a boil. Simmer 20-25 minutes.
  • Next, after the simmering, skim the skin off the top of the water.
  • Discard.
  • Leaving the lid off the pot, simmer 1 hour more.
  • Take the chicken out of the pot. When cool enough to handle, separate legs & shred the chicken. Put the whole chicken back into the pot. Do not put in the pot what was shredded. Cook one hour more.
  • Strain (KEEPING THE LIQUID - THIS IS YOUR STOCK FOR THE SOUP) Discard all bones & vegetables.
  • Place into an empty pan; cut nicely, and peeled: this is to make the soup::
  • 1 Carrot
  • 2 stalks celery
  • 1/2 onion
  • 1-2 C pasta
  • Add stock back that you had strained as well as thyme, salt, pepper & pasta.
  • Cook 10 minutes. Add 1/2 C shredded chicken.
  • Reduce the stock to enhance flavor, opt.
  • Bring stock base to a boil on the stove & serve.

Categories: Pasta  Poultry  Soup  Soup  Stock  Stove 
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