"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Nonna Inspired Cookbook Collection , 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!

Contributor:  
Contributor:  
Phyllis Carchia

Category:
Category:

Ingredients:  
Ingredients:  
1 Fryer Chicken, cut up.
1 Garlic Clove (Diced)
1 Large Vidalia onion (Diced)
2 Sticks of Celery (Diced)
2 large Carrots (Diced)
Salt and Pepper
Chicken Stock
Concentrated Chicken Stock
Small Pasta Or Rice
Parmasan
Parsley
2 Eggs

Directions:
Directions:
Add chicken to pot and boil for about 2 hours, you can add large chunks of the celery, onion and carrots is you want. Strain the homemade stock and discard the vegetables. You can use the chicken for chicken salad and also add some to your soup. This will create a nice stock for your soup. In another pot add the garlic, onion, celery and carrots and saute' for 10 minutes. Add stock, along with the concentrated chicken stock and or store bought stock if needed. Taste and add salt and pepper if needed. Nonna made chicken soup several different ways.

1. Nonna would use a blender or an immersion hand blender and puree the vegetable in the soup and then she would add a small pasta or break up thin spaghetti into the soup.
2. Use the broth as is and keep diced vegetables in soup she would add a couple of scramble eggs slowly streaming into the hot soup. She would also add some type of small pasta.
3. Use the broth as is and add rice to the soup.

You can also add small pieces of the cooked chicken to the soup.
I would sprinkle my soup with parmesan cheese and parsley

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Because Nonna made chicken soup several different ways, we often would debate how she made her soup. She never really measured anything, it was always a little of this and that.

 

 

 

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