Shell Soup

Grandma 'Rene's version of chicken noodle soup, named by her grandchildren for the shape of the pasta she used. She always used chicken thighs and legs because they gave the best flavor.

Ingredients

  • 6 chicken thighs and legs
  • Water to cover
  • 1 cup onions
  • 1 cup celery
  • Chicken bouillon, to taste
  • Salt and pepper, to taste
  • Parsley
  • Bay leaf
  • 1 lb. shell pasta
  • 16 oz. can diced tomatoes

Directions

  1. Place chicken in a large kettle with enough water to cover. Bring to a boil.
  2. Let simmer for an hour or two, until chicken falls off the bone.
  3. Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and skin. Cut chicken into bite-sized pieces and set aside.
  4. Strain the broth and skim the fat off. (The easiest way to skim the fat off is to put the broth into the refrigerator overnight and skim off the solidified fat the next day.)
  5. Return the broth to the kettle. Add the onions, celery, bouillon, salt and pepper, parsley and bay leaf. Bring to a boil.
  6. Simmer for about 10 to 12 minutes or until vegetables are tender.
  7. Add noodles, tomatoes, and chicken. Simmer for 10 to 12 minutes until noodles are tender.