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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Soup Recipe

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This recipe for Chicken Soup is from Rose & Roy 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:  
2 skinless chicken legs and back, large
12 cups (3 L) cold water
1 onion, large
2 stalks celery, medium
2 carrots, medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potatoes, with skin, diced
1 cup whole wheat egg white noodles
2 teaspoons salt
1/2 teaspoon black pepper, freshly-ground
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon sugar
Directions:
Directions:
Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over simmer for an hour.

Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.

Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.

Stir in dry pasta noodle of your choice. Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.

 

 

 

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