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Ingredients
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1
chicken carcass
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2 cups
cooked chicken, shredded
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2 tablespoons
fresh rosemary
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2 tablespoons
fresh thyme
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2
lemons, juiced
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1
onion
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4
stalks of celery
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4
carrots
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16 ounces
crimini mushrooms
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1/2 cup
red quinoa
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3/4 pound
farfalle pasta
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salt and pepper to taste
Directions
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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.
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Strain the broth.
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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.
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Add in the uncooked red quinoa and cover, stirring occasionally.
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In the last 7-8 minutes of cooking, add cooked chicken and pasta. Once the noodles are cooked through, it’s ready to serve!
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