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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Irelan
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 giant can of chicken broth
2 large bouillon cubes
2 cups boiling water
1 pkg. chicken thighs (you can use skinless)
1 pkg. chicken wings
1 large can of V-8 juice
1 onion, chopped
Large handful of fresh parsley, chopped fine
Chopped celery, add some of the leaves
Paper thin slices of carrots, or pieces chopped small
1 tsp garlic or garlic salt
Cracked pepper
1/2 pkg pastini di pepe (or small pasta stars)

Directions:
Directions:
Wash the chicken thoroughly and put into a large pot. Dissolve the bouillon cubes in the 2 cups boiling water and add to the pot. Add the can of chicken broth. Use both types of broth for better tasting soup. Add the garlic and pepper. Bring to a boil and then simmer. Skim the top occasionally. Remove the chicken thighs from the pot after 20 minutes. Let the wings cook for 20 minutes more then shred the wing meat and add to the soup. I like to bread and fry the chicken thighs for a great side dish. Add the vegetables and V-8 juice and simmer about 1 hour. Prepare the pastini according to package. Add to the soup.

Personal Notes:
Personal Notes:
This chicken soup recipe has been in my family for years. My grandmother made it when I was a child and my mother always made it whenever I was sick. I always crave it when I need comfort food. My father taught me to cook when I was nine and this was one of the first things I learned to make. Over the years I have had other versions of it from my aunts and cousins, but this is the version that I use. My grandkids love it.

 

 

 

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