Italian Chicken Soup
(without the chicken)
I really should call this vegetable soup, but since it's made with chicken broth you can leave the chicken in it if you really want it. The thing is I've had it both ways and for some reason it's better without it. I'd prefer that you just blindly follow my advice on this, believe me, you will not be disappointed.
This is actually just an ordinary American recipe, but my mother has a way to doctor up the everyday, paper-plate tasting food dishes that our pedestrian taste buds may be accustomed to (by "our" I mean you).
* Chicken breasts (with bone and skin)
* Carrots (sliced)
* Celery (chopped)
* Onions (chopped)
* Garlic (chopped finely)
* Parsley (chopped)
* Sage (just a pinch or two)
* Salt and pepper to taste.
* Rotini pasta or any small soup pasta.
Fill a large pot with enough water to be able to boil a few chicken breasts. Don't buy boneless-skinless breasts because they don't make as good a broth as the other. After the chicken is thoroughly cooked remove them from the water. Now we have the broth.
Add the celery, carrots, onions, garlic and sage to this water...salt and pepper, as well...and don't be shy with the salt.
When the celery and carrots are almost done, add the parsley.
If you can find Rotini - it is a small tubular bead pasta) - it is definitely the best choice, but there are many other small pastas out there that would also be good. Anyway, cook the pasta separately then drain and rinse before adding it to the mix.
You can sprinkle with Romano cheese when you serve it if you want, but this soup is so tasty, it's not necessary.
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