This recipe serves 5 to 8.
- Leftover roast chicken with at least 1/4 meat left
- 1 gallon water
- 1 yellow onion
- 2 celery stalks
- 3 carrots
- 1 1/2 cups chopped cabbage (optional)
- 1/2 cup frozen corn
- 1 tomato (optional)
- 1/4 cup uncooked pearl barley or brown rice (optional)
- 1/2 teaspoon salt, or more to taste
- 1 bay leaf
- 1/4 teaspoon dried parsley (optional)
- 4 oz. dried spaghetti or macaroni
- Remove any meat from the left over roast chicken and break the chicken meat into smaller pieces. Set aside.
- Chop the onion, celery stalks, peeled carrots, and tomato. Set aside.
- Fill a large 8 quart steel pot halfway with water, about 1 gallon. Bring the water to a boil over high heat.
- Put the chicken carcass into the boiling water. Add any leftover skin and pan drippings, especially
the gelatin because this will give excellent flavor for your chicken broth. Wait for the water to start
boiling again, then reduce heat to medium and boil for 30 minutes.
- Drain the chicken stock using a mesh metal strainer. Discard the chicken carcass.
- Return the soup stock to high heat and bring back to a boil.
- Add the vegetables, bay leaf, parsley, salt and pearl barley to the boiling broth. Wait for the water to
start boiling again, then reduce heat to medium low and simmer for 15 minutes.
- Add dried pasta to the soup and turn the heat up to medium high and boil until the pasta is cooked, no longer than