Total Time: 2 hr
Prep Time: 30 min
Cook Time: 1 hr 30 min
This recipe for Chicken soup is the best I have ever had. My family could eat it breakfast, lunch and dinner until it is gone. Sprinkle with a good Italian cheese before serving.
- 1 whole chicken- clean and cut into pieces
- 3 stalks of celery- diced
- 2 carrots- diced
- 1 onion- diced
- 2 cans San Marzano whole peeled tomatoes
- 1 potato- whole
- Morton iodized sale/McCormick Ground Black pepper – to taste
- 2 fresh bay leaves- big
- 1/4 tsp. Durkee Whole Black Peppercorns
- ¼ lb. pasta or rice
- 2 cartons Swanson chicken broth
Place all ingredients, except pasta, in stockpot, cover with water. Gently boil 1 ½ hours partially covered. When chicken is fork tender, remove from broth. Remove skin and bones from chicken, cut into small pieces and return to broth. Bring soup back up to a boil and add pasta and simmer for 5 minutes. Serve soup with grated cheese.
More about Chicken Soup
Chicken soup is considered a clear soup. The soup is made from chicken, vegetables, pasta or noodles, dumplings, rice and barley. Chicken soup is often thought of as a cold remedy and a comfort food. In Italy, chicken soup is usually served as a second dish with the meat and vegetables removed from the broth.