Toddler Chickie Soup Recipe

Ingredients

• Broth:
• 1 fryer/broiler chicken (4-5 lbs) with gizzards
• 1 lb carrots, cut in large chunks
• 1/2 head celery, cut in large chunks
• 1 head garlic, halved
• 1 lg onion, quartered
• Salt and Pepper to taste
• 1T ground sage
• 1t crushed red pepper
• Soup:
• 1 1/2 lb Carrots, small dice
• 1/2 head celery, small dice
• 4 medium Potatoes, small dice
• 1 can corn
• 1 can peas
• 2 bay leaves
• Salt and Pepper to taste
• 1/2 lb ditalini pasta

Instructions

1. To make stock:
2. Place chicken, gizzrds, carrots, celery, garlic, and onion in large stock pot. Cover with cold water. Bring to a boil. Add salt and pepper, sage, and crushed red pepper. Boil for 10 minutes. Reduce heat to medium low, and simmer for 3-4 hours, until stock tastes chicken-y.
3. Remove from heat.
4. Remove chicken from stock and set aside to cool.
5. Remove remaining vegetables from stock and discard.
6. To make soup:
7. Preheat oven to 250
8. When chicken has cooled enough to handle, remove skin. Chop the meat finely and return to stock (I usually keep 1 breast out to make chicken salad). Discard bones and skin. Add vegetables and seasoning and bring to boil. Add ditalini.
9. Cover pot and cook in oven for 2-3 hours until noodles are soft and vegetables tender and cooked through.
10. Serve with crackers and/or bread. Enjoy!