|...Chicken (Soup) Dinner|
4 bone-in chicken thighs (with skin - it adds flavor)
Chicken stock (boxed or homemade)
1/2 medium sweet onion diced finely
2 stalks celery with leaves diced finely
4-5 carrots sliced very thinly
1 cup (or a bit more) of dry Mostaccioli pasta
Fresh Parsley (about a tablespoon chopped finely)
Salt (to taste)
Black Pepper (to taste)
Parsley sprigs for garnish
Poach the chicken in a stock pot with enough stock to cover the chicken. Add water if necessary. Cover and cook the chicken until well done. No need to cook it until it's off the bone, though; just cooked well. Remove the chicken to a plate to cool, and add the onion, celery and carrots to the stock. Cook until the carrots are tender and add the pasta. De-bone the chicken and add to the pot. At the last, when the pasta is cooked, add the fresh parsley (♥ mine came from my herb garden ♥) and the juice of the whole lemon. Taste the stock to adjust the salt and black pepper if needed. Stir well and allow it to cook for just a couple of minutes more. It's time to enjoy. Ladle into bowls and garnish with a sprig of parsley. Spritz on more lemon if you love citrus as much as I do, and sprinkle over a tiny bit of crunchy salt for flavor.
Note: I make this with a copious amount of broth. It's so delicious when it's homemade. So at the beginning of the cooking process, make sure you cover the chicken well to allow for a nice brothy bowl of chicken comfort. Enjoy this on one of those cold Winter evenings coming up in a week or so.