Ingredients: |
Ingredients: 1 chicken back and 4 wings (you can also use thighs)
3 stalks of celery cut in 1/3rds
1 whole onion cut in half
3 nice sized carrots
1 small can diced tomatoes
add about a tsp of chicken base powder (or two cubes)
Rosamarina Pasta (pastina, pepi, stars or ABC's) -boil about a cup
a couple sprigs of parsley
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Directions: |
Directions:Boil chicken back and wings. Let it simmer and scoop off white foam on top, then get strainer and strain out broth to get all scum out. Take chicken and rinse under cold water to get excess off. Put vegatables in soup, add enough water to cover and simmer. Add chicken base. When your carrots are cooked and fork goes through the chicken, then your soup is done (maybe an hour to an hour and a half). Don't add salt, base has enough salt. Cook pasta. Add cooked soup to pasta once done. Don't cook pastina in soup, because it can get sour right away. You can soak parsley in soup for a few minutes at end, then make sure to throw it away so it won't make the soup bitter. |
Personal
Notes: |
Personal
Notes: The best kind of meat to put in the chicken soup is chicken backs. It has good fat in it. Mamie also said you get a lot of your flavor from your vegetables. Mamie said Aunt Lena used to use very tiny stars for pasta. Mamie said there used to be a soup fixing called gonza, it's a blend of herbs that you used to put in a tea pouch and it gave your soup a very good flavor. Mamie said she has been trying to find it for years, and has had no luck.
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This recipe for Chicken Soup is from