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Abuela's Chicken Soup Recipe

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This recipe for Abuela's Chicken Soup, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Bitetto, Managed Care Collections, MBC
Added: Friday, September 19, 2008


4 Skinless Chicken Breast
1 Large Onion
3 Sliced Carrots
2 Sliced Celery
3 Cloves Garlic
Pinch of Safron
Chopped Parsley
3 Drops of Yellow Food Coloring
2 cups thin noodles or small pasta (orzo)
Italian Cheese
Salt and Pepper to taste

Cut up the Onion, Carrots, Celery, and Garlic.
Rinse the chicken and put it in a pot with water. Add salt and pepper to taste. Bring to a boil and cover . Skim the top of the water often till the water is clean. Add Onion, Carrots, Celery, and Garlic. Also Add a pinch of saffron, a few drops of yellow food coloring, and some chopped parsley and cook till the chicken is tender.
Once the chicken is cooked, remove the meat from the bowl and take the meat off the bones. Discard the chicken bones and then put the chicken meat back in the pot.
Cook your noodles or pasta in a separate bowl. If using spaghetti noodles, break up in small bite size pieces to add to the soup.
Once noodles or pasta is cooked, drain and add it to the soup.
Serve with Italian Cheese on top of the soup. Enjoy.

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