Rosemary Chicken Soup

Fresh rosemary is a new discovery for me.  It resembles the rosemary in jars about as much as fresh hot homemade pizza resembles the little frozen party pizzas.  Those little pizzas promise big but just can't compare with the real thing.  My favorite use for rosemary is in chicken soup; though, it's found it's way into many a soup pot in my kitchen.  ~smile~

Rosemary Chicken Soup

1 whole chicken

salt

pepper 

1-2 onions

fresh rosemary sprigs

and a pot of water

Options

Place a whole, cleaned chicken in a soup pot.  Cover it with plenty of water.  Salt and pepper the water to your liking.  I usually add about a tablespoon of salt and a tablespoon of pepper.  Bring it to a boil.  Simmer for an hour or two until the chicken is falling off the bone.  Remove the chicken to a plate to cool. 

While you're waiting for the chicken to cool, chop up an onion or two and add it to the broth.  Add about a tablespoon of fresh rosemary.  Break it up with your fingers as I do; or, chop it finely.  As soon as the chicken is cool enough to handle, debone it. Now, comes a decision. Do you want to keep some of that wonderful chicken as a start to another meal? I always do. Divide your chicken and package up the amount you're saving.   Set the chicken you'll be using in the fridge.  You'll add it back to the pot near the end.  This will keep it from falling to shreds. 

Options:

Now on to the creative part. This is where you "do with what you got". You can use a bag of frozen mixed veggies, potatoes, carrots, onions, celery, whatever you have. Rice or pasta can work, too. Just adjust the cooking time. Be sure not to put the pasta in until the end; or. you'll just have a mess. 

This post was featured at Sincerely, Paula. 

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