Chicken and vegetable soup~
Feeds- 6-8 peeps
2 each 2-3 pound chickens
1 bunch celery
2 white sweet onions/ peeled and quartered
1 bunch curly parsley
1 head chopped fennel
1 cup peeled garlic
1# dried pasta- your choice
1# sliced smoked bacon
1# fresh shucked green peas
2 cans sweet corn- or 5 ears shucked sweet corn
2 cans cooked white beans
-cut chicken into quarters and rinse with cold water
-place the ends of the celery and carrots, the heart of the fennel and all of the white onions into a pot along with the chicken and the parsley.
– bring the mixture to a boil and simmer for 30-40 minutes.
Remove the chicken and cool.
-once the chicken is cool enough, not to burn your hands- remove all the meat from the bones. Throw the bones and skin in the garbage and shred the chicken.
– remove all of the other vegetable pieces. (Now you have a base to your soup)
-add the chopped carrots, celery, and fennel to the broth and simmer for 10 minutes.
-add the sweet peas, sweet corn and white beans. (*note- if you are using canned corn and beans, rinse them off with cold water in a strainer)…
Bring the mixture to a boil and simmer for 20 minutes.
– in a separate sauté pan- render sliced and chopped bacon until crispy – discard half the fat and then add the crisp bacon and fat to the soup.
– in a separate pot of salted boiling water, cook the small pasta pieces, strain an then add to the soup. (*note- if you are not eating all of the soup in 1 seating, just add a small amount of cooked pasta to the soup and save the remaining pasta in a separate bowl for the next time you serve the soup. Otherwise, the pasta will continue to grow, get mushy and soak up all of your soup.)
Season with sea salt and fresh cracked black pepper and add the shredded chicken.
Serve with roasted olive oil soaked sourdough bread and a good bottle of dry white wine!