"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Homemade Chicken Soup, by Jean Pistone, is from The Sadler Family Cook Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken or 12 chicken wings 1 large onion chopped 3 celery stalks chopped 1 cup sliced carrots, 1 tbsp. chicken base 3 leaves fresh basil 1 bunch fresh dried parsley salt and pepper to taste 1 cup of pastina.
Cook the chicken in a large pot covered with water. Bring to a boil and then lower heat to a simmer. Simmer for 3 to 4 hours. Drain chicken broth in another pan. When broth cools put in refrigerator until the next day. Skim the fat off the broth. Next day add broth to a large pot and put in all of the ingredeints and bring to a boil. Simmer until vegetables are tender. Add pieces of chicken and fresh parsley. Cook Pastina separate . Drain and add to soup.
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