This is a classic recipe, one in which many colds and fevers have had the benefit.
But I was wondering, where exactly did Chicken Soup come from? My initial guess thought somewhere in Eastern Europe. But Tara gently reminded me that China probably had a better claim to the recipe than anywhere else.
At any rate, you’ll need some time to pull this off. This is a recipe best made on a Saturday or Sunday afternoon.
- 1 Whole Fryer Chicken, cut into standard parts (thighs, breasts, etc, etc)
- 4 Cups chicken stock
- 4 Cups Water
- 5 cloves garlic
- 2 Tablespoons Vegetable Oil
- 3 teaspoons salt
- 3 teaspoons ground pepper
- 1 white onion, sliced
- 1/2 lb carrots, sliced
- 1 Tablespoon Basil, minced
- 1/2 lb egg fettucini
- chives, for garnish
In a larges stock pot, put in the vegetable oil, 3 cloves of garlic, and the chicken. Brown the chicken. Remove the chicken and shred the meat away from the bone.
Back into the stock pot goes goes the water, the chicken stock, chicken onions, and carrots. Add the salt and pepper as well. Allow to simmer from 1 – 2 hours.
Add the basil and the fettucini and cook until the noodles are soft, 20 minutes or so.
Ladle into a bowl and serve.