"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Butler
Added: Friday, April 18, 2008



4-5 pound roasting chicken
1 onion
4-5 cloves garlic
3 bay leaves (dried)
about 20 peppercorns
1 tsp dried rosemary
1/2 tsp dried thyme
celery leaves and stalks


about 1 pound carrots
about 4 ribs celery
1 pound fresh tortellini
1 Tbsp parsley flakes
1-2 cups fresh spinach
2-3 green onions
salt to taste, about 1 tsp

Rinse chicken and place in soup pot. Put in enough water to barely cover chicken. Add remaining stock ingredients in big chunks. Bring to a boil, reduce heat to medium, cover and cook for about 1 1/2 hours.

Remove chicken. Strain stock and return it to the pot. Add sliced carrots and celery. Cut chicken into bite sized pieces and add to soup. Cook on medium heat until vegetables are tender, about 30 minutes. Add tortellini and parsley flakes, cook about 10 minutes. Add thin strips of spinach leaves and slices green onion the last 3 minutes.




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