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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Jackson 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!

Contributor:  
Contributor:  
Suzanne Jackson

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken (remove inners)
6 carrots, peeled and cut in thirds
6 stalks celery, cut in thirds (I like to use the inside leaves and smaller stalks)
2 onions, quartered
2 dried bay leaves
Paprika
Garlic powder
Onion powder
Chicken bouillon granules
Acini DePepe pasta

Directions:
Directions:
Rinse the chicken with cold water. Place chicken in large stock pot and cover with cold water. Add carrots, celery, onions and bay leaves. Bring to a simmer. Skim off any film. Add spices, I just give a few good shakes, probably at least a teaspoon of each. I add 2 - 3 tablespoons of bouillon. Let the stock simmer about an hour until the chicken is cooked through and the vegetables are soft. Remove the chicken and vegetables from the stock pot. Discard the bay leaves. Put all the vegetables along with some of the stock in a blender and blend until smooth. Return pureed vegetables to the stock pot. As soon as you can handle the chicken, remove all the chicken meat and return it to the stock pot. Bring the soup back to a boil and add the pasta. I usually add about 1/2 box. Cook until the pasta is tender.

Personal Notes:
Personal Notes:
Recipe from Mamie.

To convert to chicken pot pie:

Make as above, but instead of adding the acini de pepe pasta, add cavatelli, chopped potatoes and a few carrots sliced in thin rounds.

 

 

 

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