Wednesday, October 17, 2007

Scarborough Fair Chicken Soup

2 bone-in chicken thighs (frozen is fine)
6 cups chicken broth
1 onion, chopped fine
2 stalks celery, chopped fine
1/2 cup chopped carrot
1 cup cooked chicken, cubed
handful of dried parsley
seasonings to taste:
black pepper
onion powder
garlic powder
1/2 lb bow-tie pasta (farfalle)

I made this soup in my 4-qt Nesco. Put in the chicken thighs and the broth. Turn on roaster to 225 until it boils, then down to 200. Let cook a few hours. Remove the chicken and let cool. Add remaining ingredients. Remove skin and bone from chicken thighs, cube the meat and return it to the pot. 20 minutes before serving, pour in the pasta.

Serves 6, generously.

This soup couldn't have been easier or more delicious. See if you can season it without channeling your inner Simon and Garfunkel.


  1. This sounds delicious Barb! How many people would this recipe eat?

  2. Amended to add the number of servings: 6 big bowls.



Related Posts Plugin for WordPress, Blogger...