On a cold wintry day their is nothing like a bowl of warm delicious chicken soup, so today that’s what I made… I’ve been remembering, as a young girl, smelling that wonderful smell of the bubbling chicken downstairs as my mother prepared her soup for our dinner that evening. Even as a young mother when I made my version of her soup I think of those days when I was young sitting at our table with my siblings fighting over those cheese cubes to put in our soup and as it melted in the soup we’d see who had the longest strings to slurp😊 Such nice memories!! Please stay warm everyone and enjoy the snow … have some soup today❤
My simple version of Homemde chicken soup….
4 Chicken legs
2 tablesp olive oil
6 to 8 cups of water
2 celery stalks with leaves, cleaned & thick sliced
2 med. carrots , cleaned & rough chopped
1 med. sweet onion, diced
1 (16 ounce) can of white beans
1 (14.5 ounce) can seasoned diced tomatoes
Chicken soup base for taste
chopped fresh parsley
salt and pepper to taste
1/2 lb. small pasta, Acini Di Pepe
Heat the olive oil in a large saucepan on medium. Add the chicken, diced onion, carrots, celery, tomatoes, salt & pepper… cook until vegetables are tender and chicken is slightly browned. Now add the water and seasonings to the chicken & vegetables, let soup bubble for about 1 hr. to cook down and become flavorful. Meanwhile in another pot bring salted water to a boil, add pasta and cook till al dente. Once Soup’s taste is to your liking, remove chicken, debone and add meat back to the soup. Now drain the cooked pasta and add it to the soup, let simmer for a bit longer till pasta is soft and then ladle into warm bowls and serve garnished with cubed mozzerella cheese.😄
The Soup can be made in advance and frozen, just omit the pasta. Add it at a later date when you are ready to serve.