Chicken Soup Recipe

Serves 6 Ingredients

Peel and chop the onions, carrots, celery and potatoes. Mince the garlic and finely chop the parsley.

Prepare the chicken by quartering and removing the skin. If you like big chunks of meat in your chicken soup, you can also cut away the breasts and reserve them for later on in the recipe.

In a heavy saucepan, add 2 tablespoons of olive oil and let heat up. Then add the garlic, bay leaves and a quarter of the chopped onions. Sauté on low heat until the onions begin to soften. Add the chicken pieces and let brown slightly on all sides and is no longer pink (about 20 minutes).

Fill a large pot with water (about 2 quarts). Add the rest of the chopped vegetables to it, the salt and the pepper. Let these cook for about 20 minutes. Then add the browned chicken pieces. Let the mixture cook for an additional 15-20 minutes.

(This is the part where, if you were making just chicken stock, you may want to stop, strain the broth from the pot and separate into small, plastic containers that can be kept in the refrigerator or freezer for later use!)

In the meantime you can be cooking the chicken breasts in the saucepan along with the already sauteed onion pieces and an additional spoonful of olive oil. When they are thoroughly cooked, let cool and then shred into bite size pieces.

When the soup comes to a boil, turn down the heat and let simmer. At this point you can add whatever kind of pasta, noodles or rice that you like and allow to cook until it is tender.

Here you can choose to remove the chicken bones, or leave them in... it's all up to you! Then...add the shredded chicken pieces, cooked onion,parsley and 1 tbsp of olive oil and stir. Remove the pot from heat and get ready to serve.

This chicken soup recipe is great accompanied by toasted Italian bread or plain saltine crackers. Yum!

Check out these other pages to complete your meal:
Italian Antipasti	Italian Red Wines	Italian Desserts

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