Lemony Chicken Soup (Part 1)

Lemony Roast Chicken yesterday, Lemony Chicken Soup the today.

Knowing that we would be away from home for most of the morning and early afternoon, and that we would welcome our life group from church into our home tonight, I decided to work ahead for dinner. After I carved the chicken, and before we ate our dinner last night I put the chicken bones into a pot of water with some onion, and about 2 cups of fresh celery leaves along with all that I had stuffed the chicken with, except the lemon, to make the broth for tonight’s soup. I cooked it for 2 hours and then cooled it and placed it in the refrigerator.

This afternoon, I heated the broth to warm and I strained the bones and veggies from the broth.

While the strained broth was cooling, I prepared the ingredients.

Here is the list:

3 quarts of stock
2 carrots, chopped
1 stalk celery, chopped
2/3 cup of onion, chopped
1 cup of mashed sweet potato (leftover and added as a thickener)
2 medium potatoes
1 ½ cups of cooked chicken
1 cup whole wheat pasta
2 teaspoons of lemon pepper seasoning (from Penzey’s)

I added the veggies, seasoning, and the chicken into the cooled broth to be cooked before dinner. An hour before dinner, I will bring the soup to a light boil and add the whole wheat pasta to the rest of the ingredients and fine tune the seasonings. It will take about 20 minutes to cook.