6 cups water
2 chicken breast halves
1 teaspoon salt
1/4 teaspoon pepper
1 cup diced onions
1 cup diced celery
2 cups peeled, diced Granny Smith apples
1 tablespoon chicken stock paste
1 tablespoon minced fresh rosemary
2 cups fusilli (cork screw noodles)
Bring water to a boil in a large sauce pan. Add chicken, salt and pepper. Reduce heat and cook until chicken is opaque and no longer pink. Place chicken on a cutting board and allow to cool. Strain liquid to remove any sediment then return to pot. Adjust heat to medium high and add onions, celery, apples, chicken stock paste and rosemary to liquid. Continue to cook while preparing chicken. Remove and discard skin and bones from breasts. Cut meat into 1/2 inch cubes. Add pasta and chicken to soup. Cook until pasta is done. Check for seasoning, adding salt if necessary. Serve hot.
Hints: You can use boneless, skinless breasts if that is what you have. Think about adding a bit more stock paste if that is the case as the bones and skin add some flavor. The tart apples are good for this savory soup; a sweeter apple would add too much sugar. A bit of sage would be a good addition. Use any kind of pasta; and up the amount if you want a heartier, less brothy soup.
The apple and rosemary flavor are subtle but very pleasant additions to basic chicken noodle soup. It is an easy "twist" and will play well with the children, I think. Let me know how it goes. Happy cooking!
I finally made this and it is WONDERFUL!
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