I enjoy having a pot of chicken and onions simmering on the stove most of an afternoon but there are times when the soup needs to be on the table a lot sooner than four hours down the road. Although this might not be the most superb chicken soup, it works for those times when you don't have time!
Relatively Fast and Easy Chicken Soup
Several chicken legs, thighs, necks, etc.
1 chopped onion
10 cloves of garlic, peeled and smashed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans of canned chicken broth
2 cups water
2 cup frozen, mixed vegetables
Your choice of pasta
In a bit of olive oil, really brown the chicken pieces until they have a nice, dark brown skin. Add the onion and garlic and stir to get them cooking. Add the rest of the ingredients, cover, and simmer about an hour or until the chicken is tender. Drain the broth into another pot. Shred the chicken from the bones and add back to the broth. Taste the broth for salt and add more, if necessary. Bring to a simmer and add 2 cups of frozen mixed vegetables and a teaspoon of poultry seasoning. Bring back to a boil and add your pasta of choice. Cook until the pasta is just tender and serve.
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