Almost like Mommy's Chicken Soup
For years I’ve heard people talk about “my mother, my grandmother, my aunt, my father, my grandfather, ect. makes the best this, that, and the other thing.” There is always a favorite meal or food memory from everyone. Even those who grow up eating tv dinners and take out have their favorite stories to share. My mama makes many delicious meals, but I especially love her chicken soup with potatoes, baby shells, and chicken meatballs. I will offer up my version of the recipe, but I’m honest... I don’t even know how she makes the meatballs! It’s her secret power and I’ve already convinced myself that I won’t be able to make it any better. They are parmesan cheesy, soft, and just the right amount of breadcrumb to egg to chicken ratio. She also loves her parsley! I’ve already given away too much.
Gather the Goods
1 whole 3-4# roaster chicken
1 gallon water
10 garlic cloves, grated
2 onions, medium to large dice
3 medium carrots, sliced 1/2 inch thick
3 ribs celery, sliced 1/2 inch thick
2 large potatoes, small dice
1 teaspoon garlic powder
kosher or sea salt
3 cups spinach or a medium bunch of escarole, chopped
Your favorite chicken meatballs ( I will try not to judge if they aren’t homemade…okay?)
1/2 pound baby shells, cooked
lots of parmesan for sprinkling
freshly cracked black pepper
Make It
Place everything into a large pot except the greens, pasta, and meatballs. Season with your liking of salt. Bring the chicken soup mixture up to a boil and lower to a simmer. Let this cook for up to 2 hours.
Remove the chicken from the soup and allow to cool slightly. At this point you can add your greens and chicken meatballs. The greens will begin to wilt in seconds and the meatballs (if raw) will be robust and float to the top. Follow package instructions otherwise.
Pull the chicken off the bone and discard the bones and skin. Add back into the pot with the baby shells.
Plate up large bowls of soup. Sprinkle with black pepper and lots of cheese.
