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"The belly rules the mind."--Spanish Proverb

Grandma's Italian Chicken Soup Recipe

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This recipe for Grandma's Italian Chicken Soup is from The DeMarco Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Ditalini Pasta
2 Tablespoon Olive Oil
3-4 Chicken Thighs
8 cups Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2-3 stalks Celery, Diced
2-3 Carrots, Diced
1 small can of tomato sauce (or diced tomatoes)
4 Tablespoons Chopped fresh parsley
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, For Serving
Directions:
Directions:
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Place chicken in a large pot or Dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 60 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
Either pour off chicken broth into a separate container or use a new pot to saute onion, carrots, celery in 1 tablespoon olive oil over medium heat until tender, about 10 minutes. Add chicken broth, shredded chicken, and tomato sauce or diced tomatoes with their juice. Bring to a boil, then reduce to a simmer for another hour. Add cooked pasta.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hr.
Personal Notes:
Personal Notes:
Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.

 

 

 

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