"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

My Chicken Soup Recipe

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This recipe for My Chicken Soup, by , is from South Cove Savory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, February 4, 2006


1 large roaster chicken - giblets and other parts removed.
3 stalks celery cut into 1 inch pieces
3 carrots cut into 1 inch pieces
1 large onion thickly sliced
1 can of whole tomatoes
Small pasta like stars, alphabets, pearls, orzo

Clean the chicken under cold water and place in a large stock pot or other large pot.
Add the vegetables, can of tomatoes, salt and pepper.
Add water until the chicken is covered completely.
Bring to a boil over high heat. Reduce heat and cover. Simmer on medium low for about 2 hours.
In your sink, place a colander in a dutch oven or other medium size pot.
Carefully pour the contents of the stock pot into the colander. Be very careful to pour the soup away from you. It is very hot and will scorch you if it splashes or spills on you.
Let cool for about a 1/2 hour.
Remove the colander from the dutch oven and place in the sink.
Using a fork, pull the chicken meat from the bones and put it on a plate. The chicken will still be hot. Let the chicken cool to room temperature.
Using the fork or your fingers, pull the chicken meat apart into smaller pieces so it looks shredded.
Add chicken back to stock as well as the pasta in the dutch oven and warm over medium heat.
This is when you would season your stock to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
The amount of pasta to add would depend on the size of your pasta. For the pasta mentioned above I would recommend adding 2/3 cup.
If you like egg noodles, which are larger, much more would be needed. Probably 3 cups. You can add more if you like more.
If you want vegetables in your soup, do not add the vegetables that were used to make the stock. Cut new vegetables about 1/2 inch in size. Also, if you add vegetables back to your soup, you can experiment by adding zucchini, green beans, peas, etc.




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