"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Italian Chicken Soup Recipe

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

Contributor:  
Contributor:  
Carol Warner
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Chicken carcass,
2-3 chicken bouillon cubes,
4-5 carrots,
2-3 large ribs of celery,
6 cloves garlic,1 large onion chopped,
2 handfuls fresh spinach,
1 cup small shaped dry pasta,
1 tsp. Italian seasoning
salt & pepper
Freshly grated romano cheese

Directions:
Directions:
Cover chicken carcass with water and bouillon cubes in a large soup pot. Simmer for 1 hour.
Remove bones and strain liquid. Slice the carrots, celery, and garlic on a diagnol. Chop the onions. Add all vegetables except the spinach to the pot in 1 tblsp of olive oil. Saute for 4-5 minutes. Add liquid back to the pot and bring to a simmer. Salt and pepper to taste. Simmer for 10 minutes and then add the dry pasta and boned chicken. When pasta and vegetables are tender, stir in the spinach. Sprinkle freshly grated romano cheese on top when serving. Serve with a crusty loaf of Italian bread.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour & 1/2 hours
Personal Notes:
Personal Notes:
This soup is a variation of the traditional chicken soup I make. For a traditional soup, leave out the spinach, garlic, and Italian seasoning. I first had this soup at our friend Cindy Kilmartin's house on Avon Blvd.

 

 

 

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