Directions: |
Directions:Fill a large cooking pot ¾ full with water and bring to boil. Add chicken pieces and return to boil. Allow to boil several minutes and skim foam from surface of water.
Add onion, carrots, celery, parsley, tomato sauce, salt and pepper. Reduce heat and allow to simmer for 2 hours.
When cooking is finished, remove pot from heat and allow to stand for several minutes. Remove chicken from pot. Strip chicken meat from bones. Discard the bones, or buy boneless chicken. The chicken may be returned to the soup or served separately. |
Personal
Notes: |
Personal
Notes: It is a good idea to prepare the soup and put into your freezer for those winter months, or when you have a bad cold and need something hot. When you get any kind of cold or flu, just defrost and serve with rice or thin noodles. It is better than any cold and flu medicine. I like to sprinkle pepper and Parmesan on top.
Enjoy this hearty soup. It is so good for you!
My Aunt Lou Cassara-Autorina had Multiple Sclerosis and passed away before she was 50. She was a picky eater as a child, but she loved Grandma's homemade chicken soup. This page is a tribute to her. She was one of the sweetest and dearest people I have ever known.
This was one of our Monday night staples growing up. We always knew what we were having for supper in the old days. There is something comforting about that!
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This recipe for CHICKEN SOUP is from