Chicken stock ingredients:Chicken 3-4 lbs whole skin off
Onion 1 large
Garlic 2-3 cloves
Ginger 1 inch cube
Pepper corn 1 tsp
Salt 1 tsp
Bay leaf 1
Thyme 1 sprig
Celery 1 rib
Put the chicken in a stock pot and pour enough water to cover it completely.
Put all the above ingredients and let it come to a boil.
Once it starts to boil, start skimming the foam off of the top.
Put it on low heat with lid ajar for 40-50 mins.
Strain and keep aside.
Remove the meat from carcass and shred the chicken.
Ingredients for the soup:Button mushrooms 4-5 sliced
Pasta baby shells 1 cup
Carrots cubed 1 cup
Celery cubed 1/2 cup
Turnip cubed 1 cup
Butter 1 tbsp
Heat the butter in a pot and add carrot, celery, turnips in it. Saute for 2 mins.
Add stock and pasta shells and let the pasta cook as per directions.
Add the shredded chicken in the stock and take it off the heat. Taste for salt and adjust.
Put mushrooms slices in the serving bowls and pour hot soup over.
Serve with garlic bread.
I like to add freshly ground black pepper and hot sauce to my soup but its totally optional.