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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Furlong Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcie Furlong
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Stock....2 Boxes
Chicken Tenders (raw)..... 1 Lb.
EVOO (Extra Virgin Olive Oil)
Salt & Pepper
Carrots Whole...As many as you like
Celery......1 Small bundle
Sweet Onion......1 Large
Bay Leaves ...... 2 (dry or fresh)
Soup Past or Orzo..

Directions:
Directions:
In a large pot over Medium/Medium high heat. Add aprox 2 Tbsp of EVOO. While that heats add the chopped onion, celery, carrots and some salt & pepper. Let those cook down just a bit. Once the veggies are on the soft side. Add Both Boxes of the chicken stock. Bring all to a boil and chop the raw chicken into cubes. Once Boiling add the raw chicken to the soup and boil/simmer for 20 minutes. In another pot I cook the pasta or orzo to just about al dente. Once that is done I add the pasta or orzo and some of the pasta water to the soup. This gives the soup a little of the starch it will need as well as add to the broth and you may finish cooking all together. FYI the pasta will end up soaking up most of the broth if you have any leftovers. (I like it that way the best). If you do not want this, cook the pasta fully strain it (make sure to add some pasta water to the soup first) and rinse with COLD water. This halts the cooking process. Then add it to the soup. Cook all together for about 10 more minutes and ENJOY.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 - 40 Minutes

 

 

 

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