Italian Chicken Soup

Italian Chicken Soup

Christine Goss

www.Brunos.com

1 – 2 ½ to 3Lb. whole chicken, cut into 8 pieces

3 – celery ribs, chopped

2 – medium carrots, peeled and diced

1 – medium yellow onion, diced

2 – medium potatoes, peeled and diced

1 – 14.5 oz can of Italian style diced tomatoes

¼ cup – chopped Italian parsley

2 – small cloves of garlic, finely chopped

3 – quarts of water

½ cup – cooked pasta (optional)

Sprinkle of parmesan cheese, shredded

Salt and pepper to taste

Dice celery, carrots, onion, potatoes into ¼ inch pieces. 

Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a large soup pot.  Add water and season with salt and pepper.  Slowly bring to a boil over low heat and simmer 2 hours.  Remove chicken and let cool.  Meanwhile, mask the vegetables in the bottom of the pot with the back of a spoon or potatoe masher.  When chicken is cool enough to handle, remove skin and bones and return meat to pot.

Serve with French bread.

Enjoy!! 

Noon Cooking - December 8, 2011