Ingredients:
1 whole chicken
2 packets chicken bouillon (low salt if possible)
1 medium onion
1 cup finely chopped carrots
1 cup finely chopped celery
2 skinned fresh tomatoes, or 1 small can chopped tomatoes
Fresh chopped parsley (or dried)
Kosher Salt
Freshly ground pepper
1 cup fine pasta, such as orzo, alphabets, or fine egg
noodles.
Place chicken in pot and cover with water. Add onion, roughly chopped, along with salt
and pepper. Cover, and simmer chicken
for 1 hour. Skim off fat. If you make the soup the day before, it is
easier to scoop once congealed.
Remove chicken from pot, and set to cool. Strain chicken stock. Add chopped carrots, celery, and tomatoes,
bouillon, taste for seasoning and add salt and pepper as needed. Simmer until vegetables are tender.
Boil pasta in separate pot, so soup does not become too
thick.
Shred white meat from chicken and add to soup with fresh
parsley, and pasta.
A leftover chicken carcass works perfectly also. Use less water, and have low-salt chicken
stock on hand to supplement if you want more broth.
This soup recipe was given to me by a family friend named
Frances, who barely speaks English. She
was raised on a farm in Italy and great cook.
She taught me that simple is better, and fresh ingredients are the key
to a great soup!