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- 1 chicken carcass
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 lemons, juiced
- 1 onion
- 4 stalks of celery
- 4 carrots
- 16 ounces crimini mushrooms
- 1/2 cup red quinoa
- 3/4 pound farfalle pasta
- salt and pepper to taste
- Bring water to a boil in a large soup pot. Place the chicken frame, along with some salt and a sprig of rosemary into the pot of water. Let simmer on medium or medium-low for at least an hour and a half.
- Strain the broth.
- Pour the strained broth back into the pot, and bring back up to a simmer. Toss in the carrots, celery, onion, mushrooms, chopped herbs, pepper, salt, lemon juice and lemon peel, and cover. Let simmer for another 15 minutes.
- Add in the uncooked red quinoa and cover, stirring occasionally.
- In the last 7-8 minutes of cooking, add cooked chicken and pasta. Once the noodles are cooked through, it’s ready to serve!