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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Todd & Penny


4-6 roasted chicken thighs – cooked
Or 1 roasted chicken (rotisserie)
½ cup carrots – sliced
1 onion – diced
1 clove garlic – chopped
Olive oil
2 tablespoons Italian herbs
1 teaspoon salt
1 teaspoon pepper
2 boxes chicken broth (Progresso)
½ lemon zest and juice

Pasta, rice or tortellini – cooked

Preheat oven to 350ºF

Rinse and dry chicken thighs. Sprinkle with salt and pepper. Roast for 45 minutes. Let cool.

Take chicken off the bone. Rough chop.

Sauté onion, garlic and carrots in oil until soft.

Add chicken.

Add broth add herbs and salt and pepper.

Add lemon juice and zest.

Taste and adjust seasoning if needed.

If you want add pasta or rice already cooked.




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