Mom’s Chicken Soup (Grandma Pecoraro) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small package of chicken wings with skin (you can also use legs if you prefer)
1 small package of chicken breasts (boneless, skinless)
4-5 celery sticks, cut into small pieces
1 bag baby carrots, cut into small pieces
1 sweet onion (remove the skin, but leave the onion whole)
1 8 oz can tomato sauce
2 tbsp fresh Italian parsley (I usually judge the amount, but you can start with the amount indicated and altar as needed)
1 tsp salt (add as much or as little you like)
1/2 tsp pepper (add as much or as little as you like)
1 lb. pasta (I usually use orzo or elbow macaroni, but you can use any small type of pasta you like)
Grated cheese (any time, Parmesan or Romano, as much as you like for serving over soup)
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Directions: |
Directions:Prepare the soup:
Fill a large pot with water about 3/4 of the way to the top
Rinse of the chicken wings and breasts with cold water and place them in the pot of water.
Place the pot of water on the stove and turn the temperature on high.
Add Salt to the water.
The water will eventually start to boil and a white foam Wil begin to rise to the surface.
Skim the foam and discard. You will need to do this a few times until the foam is completely gone and no longer forms.
Add the carrots, celery, onion, tomato sauce, parsley, salt, pepper to the boiling water and reduce the heat to low.
Cover the pot with the lid partially and let it simmer for at least 2-3 hours, stirring occasionally.
Remove the chicken from the simmering pot and set aside to cool.
Break up the chicken breast into small pieces and add it back into the pot.
Note: I don’t add the wings back into the pot. They were used for flavor. However, you can eat them separately if you choose to do so.
Let the chicken continue to simmer on low in the pot.
Prepare the pasta:
Fill a separate pot with water and turn heat to high
Bring water to a boil and add pasta. Stir occasionally to avoid sticking together.
Cooking until al Dente (see box for cooking times)
Drain pasta and pour back into the pot
Using a ladle, combine chicken broth into pot with the pasta. (Note: Add only enough brother to cover the top of the pasta. You can add more broth to each bowl as needed. You don’t want to combine all of the chicken broth with the pasta because the pasta will soak up the chicken broth).
Let simmer for 5 minutes
Serve and enjoy |
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Number Of
Servings:A lot |
Preparation
Time: |
Preparation
Time:3-4 Hours |
Personal
Notes: |
Personal
Notes: This recipe makes a large pot of soup, so you’ll have some left over. You can store the broth and the pasta in the refrigerator for up to 2-3 days. Store the past and the broth separately. Combine them when reheating (or boil fresh pasta, if needed and repeat steps above). The broth freezes well for up to 3 months.
This was one of Grandma’s all time favorite recipes. Throughout the years she made it with pastina, alphabets when we were kids and the grandchildren were kids, and various other small pasta shapes that were fun to eat. As grandma would say, Manga!
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