Ingredients: |
Ingredients:
1 large split chicken breast
1 onion
4-5 carrots, peeled and cut into 4-5 inch pieces
2 small bunches of parsley
2 stalks of celery with leafy pieces
3 quarts cold water
salt and pepper
3-4 stalks celery, sliced into bite size pieces*
½ cup brown rice or ½ lb. soup pasta or noodles
3-4 hard boiled eggs, optional
baby spinach, optional
Pecorino Romano, grated or
Mozzarella cheese, shredded
|
Directions: |
Directions: 1. Remove skin and place chicken breast in large pot.
2. Add onion, carrot pieces, parsley and 2 stalks of celery and leafy pieces of celery.
3. Add water to cover ingredients about ⅔ of pot. Bring to a boil. Lower heat to med-sim.
4. Add salt and pepper. Cook for one hour or until chicken is tender.
5. Into a small pan ladle and strain about 4 scoops of broth. Add bite size celery
pieces.* Simmer 10-15 minutes until celery is tender. Set aside.
6. Remove large pot from stove. Remove chicken and carrots and place on a plate.
7. Place a large strainer over another pan. Ladle broth into strainer.
8. Gradually place celery, onion and parsley into strainer. Using a wooden
spoon or spurtle, press down on these to get juice drippings into broth. This adds flavor.
9. Dispose of celery, parsley and onion from strainer. Slice carrots.
10. Add carrots and bite size celery pieces and broth from small pan back into large pot..
11. Remove bone and any fat from chicken breast. Break chicken into pieces.
Add to broth. Chop hard boiled egg whites and add to broth if desired.
12. Cook brown rice or soup pasta as directed. Strain and add to broth.
13. When serving sprinkle with grated Pecorino Romano or shredded mozzarella.
* Do step 6 if you want bite size pieces of celery in soup.
In step 9 other stalks of celery are pressed to flavor broth. |
This recipe for Chicken Soup is from