I’m a bit biased, because my mother made this my entire life. But gosh darn, this stuff is brutally good. It’s even better when frozen and re-heated. So please make way more than you can eat, and throw the leftovers in a gallon bag, then straight into your freezer. If you are rocking a stocked pantry this stuff shouldn’t be costing you more than eight bones, and this serves around six. The special ingredient is the tomatoes, which my mother claims to have come from her father.
- 3 Chicken Breasts and 6 Chicken thighs (I just use a whole rotisserie chicken because I’m cheap)
- 4 Stalks Celery with leaves
- 4 Carrots
- 1 Can crushed tomatoes
- 5 Quarts water
- 1/2 cup parsley
- Salt, to taste
- Pepper, to taste
- Red Pepper Flakes, to taste
- Thyme, to taste
- Your choice of noodles
- 2 cups green beans
- 1 can corn (I highly recommend)
- 1 can peas
- 1. Remove fat and skin from chicken.
- 2. Chop up vegetables.
- 3. Throw everything, except corn and peas, in the pot and cook for 2 hours.
- 4. Take out chicken, remove bone and shred with a fork, put back into pan. Add corn and peas.
- 5. Cook noodles separate, do not put them in the pot.
- 6. Salt + pepper to taste, put noodles in a bowl, with soup on top
- 7. Serve with oyster crackers, saltines, and butter