If you don't have time to make stock from scratch you can get a good quality stock from the market, make sure it's organic and free range. Before using in the recipe heat the stock and dissolve 1 pack of gelatin in it. When you make your stock at home, the gelatin naturally occurs from the skin, bones, and cartilage from the carcass. It's especially abundant in the chicken feet.
I did tonight's soup in the slow cooker as I was going to be driving the kids hither and yon after school today. And I made it easy on myself and picked up a half rotisserie chicken at Whole Foods and pulled the meat off. (I'm hoping someday soon they'll start carrying those chickens with an organic option--I think I'm going to start requesting it on their computer board every time I go in. I've seen it at other locations and it makes no sense that it's not available here!)
Chicken "Noodle" Soup
serves 6
1 small spaghetti squash (from Full Belly Farm)
1 small onion
2 carrots (from Tomatero)
1 small celery root (from Full Belly Farm)
2 cups cooked chicken
6-8 cups chicken stock
Salt and Pepper
Halve the Spaghetti Squash lengthwise and put in a 375 oven skin side up for 30-40 min. Let cool for a bit then scrape with a fork horizontally to get the strands of squash. Set aside, cover when cooled and keep in refrigerator.
Peel and chop the onion, carrots and celery root and put in the slow cooker along with the chicken and 6 cups of stock. Add 1 TBSP of salt, stir everything and set on low for at least 4 hours or up to 8 hours. About 15 min. before ready to serve stir in the squash. If you feel you need more stock, add it in and let everything get hot.
If doing this on the stove top, you can saute the onion, carrot, and celery root first in olive oil in a large pot until tender. Add the chicken and the stock and simmer for about 30 min., adding the squash before ready to serve.
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